I am a fan of using leftovers. Many times they are better than the first go-around. Whenever I make pizza dough, if there are extra dough balls I pop them in the freezer for later use. Tonight I thawed 3 dough balls and gathered toppings from leftovers in the frig.
The first pizza topping was caramelized onions, marinated spring onions, grilled bratwurst, and goat cheese. Barb pronounced it worthy.
Next up was a chance to use some leftover wood oven roasted turnips, which were placed on a dab of pesto, and topped with cheddar cheese and pine nuts. A less resounding endorsement from B.
About this time our neighbor Linda came over to return some travel books that we had loaned her. She tried a piece of the onion pizza and liked it. In the spirit of the evening we drank some leftover wines – both of which by coincidence were served at our daughter’s wedding 3 years ago.
Finally I had just a couple of ingredients left – some wood oven roasted golden beets and fresh mozzarella.
The beets kind of look like pepperoni, so this would be a good substitute for vegetarian pizza lovers.