Sometimes I open up the fridge and think about what I can make with leftovers. Oftentimes there’s a little of this and a little of that, but not enough to make a full meal. Last week refried beans, salsa, leftover broccoli, carrots, and pasta sauce sat on the shelf. I thought soup, but then decided on pizza. These days I make my own pizza crust and this time around doubled the recipe. The first one, I’ve called Almost Taco pizza because it has lots of things I usually add to tacos. The second one is perfect for using up leftover vegetables and pasta sauce.
Both are ideal for a Meatless Monday, and leftovers are perfect for the following day’s lunch or lunchbox.
Almost Taco Pizza
1 pizza crust
1 ½ cups refried beans
1 cup salsa
1/3 cup chopped olives
¾ cup shredded sharp cheddar cheese (or any variety of your choosing)
Sour cream, chopped avocado, more salsa for topping. Even shredded lettuce.
Spread the pizza crust with the refried beans.
Next spread the salsa over the beans.
Sprinkle on the chopped olives and then the cheese.
Bake for about 15 minutes or until the crust is cooked and the cheese bubbling.
Bonus recipe-Leftover Veggie Pizza
1 pizza crust
1 cup leftover pasta sauce
1 ½ cups leftover veggies, chopped into bite size pieces
½ cup feta cheese
Spread the crust with the pasta sauce and then evenly distrubte the veggies.
Top with feta cheese and bake for about 15 minutes or until everything’s cooked through and cheese has melted.
Both pizzas serve 4-6