Don’t Waste Your Leftovers, Make Them Some Pizza
I’ve been writing a lot about pizza lately . (You may have noticed.) Even though I’ve eaten all this experimental pizza, somehow I still want more. Luckily, Thursday is Pi Day, so I can pretend my diet was part of my masterful pizza pie plan. As you begin your own math celebration, I’d like to encourage you to stick to the pi principle and start with leftover pizza.
Growing up, I rarely ate pizza because I hated tomato sauce. Now that I’m more open to bright, sour sauces (and dabbling in alternative pizza sauces ), I’m making up for lost time. I buy frozen pizza dough, which is sold in the refrigerated or frozen section of my grocery store, but I don’t make regular margherita or pepperoni pie. Instead, I use the leftovers as a filling. It’s simple: I roll out the dough, add the sauce and dump a bunch of last night’s dinner on top along with some shredded mozzarella. You won’t be surprised to learn that adding bread and cheese can transform even the most boring container of leftovers into a delicious pizza.
Cast iron pans are great for small pizzas:
How to Cook Leftover Pizza
I often cook pizza in a cast iron skillet, but you can modify the following instructions depending on the size and method you like, whether it’s a pizza stone, an oiled baking sheet, or even a grill .
1. Heat a cast iron skillet.
I like a cast iron skillet because it can handle high heat like a pizza stone, but it’s smaller, doesn’t require a pizza peel, and the sides of the pan hold any loose ingredients. (Also, you should try a cheese-bottomed skillet pizza at some point.) Start by preheating the skillet in a 425°F oven for about 15 minutes.
2. Stretch the dough
While the pan is heating, prepare the dough. Lightly flour the pizza dough and your hands. Stretch the dough with your knuckles or fingertips (try to avoid pricking with your fingernails because the dough will tear) until it is slightly larger than the bottom of the pan. Keep sauce, cheese and leftovers on hand.
3. Build the pizza
Carefully remove the hot pan from the oven and place it on a rack next to the raw pizza dough. Quickly transfer the dough into the pan. You’ll have a few seconds to smooth out any wrinkles or ripples before the dough begins to cook underneath. (Be careful if you use your fingers, and you can always use a wooden spoon handle to protect yourself from burns.)
Working quickly (as the dough begins to cook again), pour the sauce over the dough and scatter any remaining sauce over the top. Try not to add anything watery. If there is liquid at the bottom of the container, use a fork or slotted spoon to remove most of it. As for how much leftover to use, this will vary depending on the products used. I’ve used irresponsible amounts of leftovers in the past and it still turned out great, but be careful if you’re not sure how the pizza dough will hold up. (You can always use leftovers to make egg rolls .) Finally, top the pizza with a handful of shredded mozzarella cheese.
4. Bake leftover pizza.
Place the cast iron skillet back into the oven at 425°F and bake for 10 to 15 minutes or until you are happy with the browning. Cool the pizza for a few minutes before removing from the pan and slicing.
This pizza trick is a great way to use up leftovers and I haven’t had a bad one yet. So far I’ve made a turkey and chili pizza, a chicken, corn, pea and chickpea pizza, and a coleslaw and broccoli pizza – and it was amazing. The latter has actually been light years improved upon as pizza. So even if you think a container of over-salted chicken piccata or a plate of bland roasted Brussels sprouts is hopeless, try it on pizza. This could change the way you think about leftovers forever.