3-4 roasted red peppers from a jar, cut into strips
4 slices prosciutto
125g ball light mozzarella, torn into pieces
Use up leftover pasta sauce
Jazz up chicken breasts by spooning leftover tomato pasta sauce over the top and adding a few sliced olives, a scattering of capers and some grated Parmesan. Bake until the chicken is cooked through and serve with salad and garlic bread.
Heat oven to 240C/220C fan/gas 9.
Put the flatbreads on 2 baking trays
and spoon over the tomato sauce.
Top with the pepper strips, prosciutto
and mozzarella. Bake for 15 mins,
swapping the trays over halfway