Pizzas are a great way to use little bits of leftovers, if you don’t have a specific plan ahead of time. There are endless ideas for what to put on them. You can make your own crust or buy a good quality pita or flatbread. If you make dough, you’ll probably have too much, so portion it, wrap it and freeze it for the next week’s pizza. Or you can make a few individual crusts, drizzle the top with olive oil, pierce with a fork and pre-bake for 3 to 5 minutes. Then freeze them. They’re ready to top, when you get ready.
On this pizza I used tapenade, roasted tomatoes, leftover steak, sliced green peppers, cheese, and pepperoni.
Pizza (Cooking for One)
Ingredients
- One pita (freeze the rest)
- Olive tapenade or basil pesto or sun-dried tomato pesto
- Thinly sliced fresh tomatoes (when in season)
- Granulated garlic powder
- Dried oregano
- Red pepper flakes.
- Shredded Italian blend cheese, or grate some mozzarella (store extra in freezer)
- 1/4 lb cooked hamburger or sausage or pepperoni
Instructions
- Heat oven to 375.
- Lay pita on a greased baking sheet.
- Smear pita with tapenade or pesto.
- Place a layer of thinly sliced tomatoes on tapenade.
- Sprinkle with garlic powder, oregano, and red pepper flakes.
- Lay cheese over everything.
- Top with meat (and a little more cheese, if you like)
- Bake for 15-20 min. or until cheese melts.