Mini pizzas (variable servings)

pizza.jpg

Believe it or not, tonight's dinner was inspired by Seinfeld. But more about that later.

One of my favorite go-to recipes for using up leftover veggies is mini pizzas. They're so simple to make, and they don't take very long at all. Since the recipe (if you can even call it that) is so flexible, it's an easy way to use up whatever you have on hand. What follows is more of a method than a recipe.

You will need:

  • Pitas (If they're frozen, you don't even have to thaw them)
  • Pizza sauce (homemade or jarred)
  • Dried Italian herb blend
  • Shredded cheese (I use mozzarella and Parmesan)
  • Leftover veggies or other toppings

Steps:

  1. Preheat oven or toaster oven to 375 F. Cut the veggies into bite-sized pieces if you haven't done so already.
  2. Spoon the amount of pizza sauce you would like onto each pita and spread it around. Sprinkle each pizza with a few shakes of Italian herbs.
  3. Sprinkle a handful of cheese on each pizza. (I like to use mozzarella first and then dust a little Parmesan on top of the toppings!)
  4. Saute the veggies in a litte oil over medium-high heat until they get crisp around the edges, and then spread them on the pizzas. Or, as I discovered today, if you've sliced the veggie thin enough, you can put them on the pizzas raw, and they'll cook through in the oven.
  5. Bake the pizzas (preferably right on the oven rack) for 10-12 minutes, or until the cheese is melted and the crust is crisp. Slice up and serve.

Over lunch today, Bryan and I watched "The Slicer," and as dinnertime neared, I wasn't in the mood to make the involved meal I had planned. I knew I had leftover veggies in the fridge and was craving pizza, so I thought back to Seinfeld and wondered, "If I used my mandoline to slice the veggies super thin, could I put them on pizza?" It turns out the answer is yes! I used the 1.33 mm setting for portabellas, a red bell pepper, and zucchini. The zucchini was the easiest to slice, and the portabellas gave me some trouble at first, but it was easier once I scraped the gills off. I made a bit of a mess, but the end result was worth it. I made Bryan's with bell pepper and mushrooms and mine with mushroom and zucchini. Delicious.