— cooked up on
November 8, 2012
Every other week or so, we have a dinner creation that is truly about what’s left in the fridge. Sometimes yesterday’s pot roast is today’s empanada filling. Sometimes we come up with an eclectic burrito. But easier than all of these is a pizza:
I would like to personally thank the end of that jar of pasta sauce, the leftover mushrooms, the random half a zucchini, the four near-rinds of cheese that were grated together and the arugula I bought last week that totally didn’t work in my apple and brie salad. Because together, they made a delicious pizza.
Here’s what you need:
- Your favorite pizza crust (I used Mark Bittman’s and subbed 1/2 whole wheat flour)
- 1 cup ish of stewed tomatoes or tomato sauce
- 1/2 onion
- 2 cups of various white cheeses – I used the ends of some mozzarella, Parmesan, Gruyere and feta
- 1/2 zucchini, chopped
- A handful of crimini mushrooms, sliced thinly
- 1-2 cups of arugula
- Salt, pepper, red pepper flakes
I recommend pre-baking your crust at 450 for at least five minutes before putting the toppings on. It is essential for the best crust texture.
After the pre-bake, I add the sauce first, veggies second and cheese last. Hold the arugula and seasonings for after it’s done cooking. If it hadn’t been gross, wet and dark outside, I also would have gone to get 1-2 Tbsp. fresh herbs from the garden to scatter at the end.
Bake until your crust is done – the toppings will be cooked at that point. It will probably be another 10-15 minutes, depending on how long you decided to prebake.
Scatter the arugula and herbs on top, and season liberally with the salt, pepper and red pepper flakes. Some of you may wish to add hot sauce, but the red pepper flakes are enough for me.