I hate things going to waste. I also hate opening up the fridge and seeing small containers of mismatched leftovers. It’s annoying. A few days ago I made Spinach Artichoke dip for people hanging around the house. It was a huge hit but I had about a cup of it leftover. I also made some quick rise rolls in my cast iron skillet (I’ve loved making these fast rolls) but since the skillet only holds twelve rolls, I have dough left over. I also had ONE piece of grilled chicken left over. It was time to clean out all this stuff and make one dish. I am also a big fan of Danny’s Kitchen, a great blog. A few months ago Danny started a contest called The Great Leftover Challenge. I participated in that first challenge and had a lot of fun. Danny has thrown down the gauntlet again for The Great Leftover Challenge #2. So….since I’m throwing stuff together anyway, I thought I’d enter the challenge. Judging by how quickly the pizza got eaten, I’d say it was a hit.
I did pre-heat my oven to 500 degrees with my pizza stone in it. This made the surface really hot and I think helped the crust develop really nicely. I have other great recipes for pizza crust but this “leftover” dough made a pretty darn good showing!
Chicken Artichoke Spinach Pepperoni Pizza
Quick Rise Rolls (half recipe)
Any leftover grilled or pre-cooked chicken
1 cup Spinach Artichoke Dip (I’ll post the recipe for this soon)
1/3 cup Parmesan Cheese
1/3 cup cheddar cheese
Preheat oven to 500°F with Pizza Stone in it (or if you’re using a metal pan, heat that as well). Roll out the dough and carefully lay it on the preheated pizza stone. Spread spinach artichoke dip evenly over the dough. Sprinkle the chicken and pepperoni and finish off with cheese on top. Place back in oven and turn heat down to 450°F. Cook for approximately 8-10 minutes until crust is brown and cheese is bubbly.
It’s (almost) summer time and that means lots of cooking on the grill. I really enjoy using the grill to cook during the warmer weather because it keeps the house cooler and I love how everything tastes when they are grilled. I decided to make pizzas on the grill. It’s one of my fast go-to grill dishes because everything can be cooked outside without any prep in the “house” kitchen. All you need is a grill basket for vegetables so smaller pieces don’t fall through and you’re good to go.
I have been using the no-knead artisan bread for my pizza crusts because they turn out beautifully and this bread dough is a dream. You mix the thing up with a wooden spoon and stick it in your fridge, it’s sooooo easy! I usually have some in my fridge ready to go (each batch can keep in the fridge for almost 2 weeks). The toppings for these pizzas are as varied as the person making them. I hope you try some out and go crazy with the toppings. When my basil is full-grown, I plan to make home made mozzarella and have Margherita pizzas on the grill. What’s not to love?
Assorted vegetables: red onion, bell peppers, zucchini, eggplants etc.
If using chicken breasts, cut into strips and marinate in a little olive oil, balsamic vinegar,salt, garlic and thyme and throw it on the grill to cook.
Cut vegetables into strips and the cherry tomatoes into halves. Toss with salt, fresh cracked pepper, basil and olive oil and place in grill pan on the grill and let it cook.
Take a small portion of the dough and roll it out fairly thin (about 1/4 inch thick) and pat it lightly with olive oil on both sides. I like to make it personal size – so about 6-8 inches “circles” or whatever shape they turn out to be. When vegetables are cooked, place pizza directly on the grill and close the lid for 3 minutes (grill should be on high heat, 600 degrees or so). Flip the dough over so the cooked side is on top and place some of the grilled cherry tomatoes on the dough along with other veggies and chicken (if using). Sprinkle a little cheese (go easy) less is better. Close the lid and cook for another 3-4 minutes. Pizza should be done with the cheese melted and the crust wonderfully crunchy and smoky.