How to turn pizza crusts into a spicy French dip – recipe | Waste not

Nowadays, rather than order too much, we usually order one large pizza between the three of us and make a large salad and a dip to go alongside, which saves money and calories (I have to watch my weight pretty closely). If you don’t normally eat pizza crusts, you could make this rouille within minutes of your pizza’s delivery, using just a few crusts to create a dip for the rest of your pizza. (Otherwise, make it in advance with stale bread.) Any tomato on the edge of the crust will add flavour and colour to the rouille, which will keep in the fridge for up to five days and is delicious alongside any meal as a replacement for mayonnaise.