Friday, May 6, 2011

Pizza free-for-all

Got some random veggies around? Not enough meat to build a meal around? Make a pizza! It's almost as forgiving as soup when it comes to using leftover odds and ends in a new way.

We've gotten pretty creative with our pies lately, and each one seems better than the last. One of my favorite combinations is barbecue sauce, chicken, red onion, and cheddar cheese. Adding green onion and/or green olive if they're available is tasty, too.

This one was topped with local nitrate-free beef pepperoni, artichoke hearts, black olives, pesto instead of red sauce, and a random assortment of awesome cheeses left from a party.
On the side, using one of the small crusts (when I make Bob's Red Mill GF crust, I make one large for dinner and two small pie-plate sized ones for leftovers), I made a garlic cheese bread. Yeah, not clean. But deeelicious, especially with the yogurt-based ranch-inspired dip I made on the side.

This is just plain yogurt dolled up with some salt-free herb blends and a few shakes of dehydrated veggie flakes.
 Everyone loved it. :)

Happy weekend eating!

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