This not-so-traditional pizza is one of those recipes I like to label "kitchen sink," as in everything goes on it but the proverbial sink. Casseroles and the like are great ways to use up leftover bits of things in your fridge and pantry but can get old quick or you can end up with just too much casserole and too many leftovers that don't get used. Pizza, on the other hand, doesn't usually last long enough to make leftovers for long even in single person households. To honor the upcoming non-holiday, unimportant weekend here is my take on super easy pizza.
There is no shame in using refrigerated pizza crust. These days most grocery stores carry them and some in several varieties. I'm a fan of the whole wheat, plain and garlic herb crusts at my local Trader Joes. The pictured pizza was made with a generic plain crust from a different chain. Most doughs for crust come in 1 pound quantities, so if yours is close to that then it should fit a pizza stone, pan or cookie sheet just fine. The pictured pizza was made on a cookie sheet, hence the rectangular slice. I find that if you are planning to have some leftover for lunch the next day the rectangles or squares from cookie sheet pizzas are easier to pack in lunch bags and boxes rather than the wedge shapes, but use whatever you've got handy. The point is easy pizza, after all.
The veggie combination I give here is the one I used for the pictured pizza. As long as you've got good coverage of toppings, use whatever sounds good together. Further suggestions are listed after the recipe.
Veggies and Leftovers Pizza
(makes a medium to large sized pizza, depending on how thin you like your crust and how loaded you like your pizza)
1 16oz ready made pizza crust
cornmeal (optional)
1 medium to large tomato, sliced thin
1/2 red onion, diced or sliced
12oz frozen artichoke hearts, cooked
1/4 cup pesto
olive oil
1 small or 1/2 large can sliced black olives (kalamata or black pearl work with this one)
6oz Tofu ricotta (recipe upcoming) or ricotta cheese OR 2-4oz feta, goat cheese or mozzarella
Preheat the oven and prep the dough according to your package directions. If desired, sprinkle some cornmeal over the baking sheet or pan you're using to bake the pizza. The cornmeal helps prevent sticking and adds that dusty crunch to the bottom of the pizza. Assemble whatever your chosen toppings are and layer them onto the pizza. I usually start with the tomato slices (and mozzarella, if using), then sprinkle on some onion and follow with whatever the chunkier bits are, finishing with the olives. Scatter the ricotta or other crumbly cheese over the pizza and drizzle the pesto over the top. A little extra olive oil is nice if you want it too. Then pop the whole thing into the oven and bake according to the package directions.
Suggested toppings:
Broccoli florets, tomatoes (grape, plum or regular), olives, leftover chicken, ham or ground beef or turkey, toasted slivered almonds (sounds weird, but really good), roasted garlic, sausage, pineapple, thin sliced pears, peanut butter, corn, frozen mixed veggie blends, curry sauce, raisins, zucchini, eggplant, peppers...etc. The choices are endless and limited only by what you have to hand.
Suggested combinations:
-Leftover chicken, fresh broccoli and toasted slivered almonds with white garlic or canned alfredo sauce and just a little mozzarella (Sounds odd, but this was my favorite pizza from my favorite takeout place in college)
-Pears, almonds or chopped hazelnuts, provolone or swiss cheese, and caramelized onions (bonus points for a little crumbled bleu cheese and/or a salad of mixed greens tossed with bleu dressing piled on top.)
-Apples or pears, peanut butter, raisins--the peanut butter can be spread thin before baking or after, just be careful to let it cool before eating. Also great with sliced bananas added after baking.
-Leftover chicken, curry sauce, raisins, chopped apples, cauliflower and leftover roasted potatoes
-Leftover barbeque chicken or pork, cheddar cheese, red onions and apples (apples optional)
-Caramelized onions, leftover roast beef and cheddar cheese
-Feta cheese, red onions, kalamata olives, tomato slices and grilled lamb or pork
-Leftover chicken, duck or pork, canned hoisin sauce, green onions and mozzarella
-Goat cheese, caramelized onion, sliced and/or sundried tomatoes
