Certain leftovers are an excellent topping for pizza, while other leftovers are an outstanding pizza crust. Take pita breads, for example. Whenever I have a couple random pitas lying around, I use them to make pizza.
When broiled, the crust becomes crispy and wildly crunchy. This recipe tops the pita with roasted red peppers, marinated artichokes, and grated cheddar cheese, but incorporate whatever vegetables and cheese you have in your pantry. Green beans tossed with fresh lemon juice taste excellent on the side. To look at this easily adaptable vegetarian recipe,
2 pita breads, split horizontally
3 tablespoons extra-virgin olive oil
1 12-ounce jar roasted red peppers, drained and sliced
1 6-ounce jar artichokes, drained and cut in half
1/4 cup roasted almonds, chopped
1 1/2 cups shredded Cheddar (6 ounces)
1/2 teaspoon dried oregano
1 9-ounce package frozen French-cut green beans, thawed
2 tablespoons fresh lemon juice
kosher salt and pepper
- Heat broiler. Arrange the pita halves cut-side up on a broilerproof sheet pan. Drizzle with 2 tablespoons of the oil and broil until crisp, 2 to 3 minutes.
- Top with the red peppers, artichokes, almonds, Cheddar, and oregano. Broil until the cheese has melted, 2 to 3 minutes.
- Divide the green beans among bowls. Drizzle with the lemon juice and the remaining 1 tablespoon of oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with the pizzas.
- Main Dishes, Pizza
- Mediterranean/Middle Eastern