The meal was prefect, you spent the days with family and friends…….everyone is gone, the dishes are done……….what are you going to do with all those leftovers????
Make a pizza……thats right……a Thanksgiving Pizza! Everything that makes Thanksgiving special, on a pizza…..say what????? No its true!
So, this is more of a method than a recipe. Heres what I did:
Gravy for the sauce. Spread leftover gravy over a purchased or homemade pizza crust.
Then top with leftover mashed potatoes.
Dressing and Turkey go next.
Cranberry sauce….as much or little as you like.
Brie Cheese.
In the oven for 15-20 minutes.
And …….OMG its Thanksgiving……… on a pizza! It was the best thing I have ever done with left overs. You know how when you make some thing, and you take a taste and you are speechless …….this is like that. Tim and I both just kept saying…..omg this is soon good!!!
So take all those leftovers, toss them on a pizza crust and prepared to relive Turkey Day again!!!!
NOTE: You can add any leftovers you want. If you like sweet potatoes, or have leftover veggies…….just toss on what you like best.
You can’t please everyone…….but sometimes you find someone who appreciates the out of the ordinary recipe. I made a Roasted Beet Pesto Pizza for Tim and I. It was incredibly tasty and we both really enjoyed it. Beets are not everyone’s cup of tea and the color can be off putting to some…….unless they know how great beets are!
I went for my routine Mammogram and was talking to the tech about food. I told her about writing the blog and gave her one of our cards. She mentioned the fact that she liked simple things without odd ingredients. I told her about the pizza and although she didn’t turn up her nose, I could tell it might not be her thing. She proceeded to tell me one of her co-workers really liked beets and she would tell her about the blog.
After I was finished, as I was leaving the co-worker ask if I was the blog lady…..too cute. I said I was and she in a pleading voice said “Please tell me there is goat cheese on your pizza”. She said she had been to a restaurant that had a beet pizza and it had goat cheese……guess what….. mine does!!
Mine also has spinach, and mozzarella cheese. I bought a crust……way easier if you are in a time crunch like I am so much these days. I made the beets into a pesto……….walnuts, garlic, parmesan, and olive oil. Whatever you do with beets, roast them first, it makes them sweeter, and a breeze to peel.
I plant them every year in my garden, and when I harvest them, I roast them all. I line a sheet pan with foil, wash the beets leaving about an inch of the top and the tap root……that long mouse tail looking part………I put them on the lined sheet and cover them with foil, into a 400* oven for 45 minutes to an hour, depending on the size of the beets. Let them cool slightly, peel them, cutting off the stem and tap root. Then I freeze them. They freeze beautifully, so when you need them for a recipe….. boom…..you have them, roasted and ready to go.
So, for this recipe I smeared the beet pesto on the crust, topped it with baby spinach and the cheeses, and into the oven for 15-20 minutes………Roasted Beet Pesto Pizza. If no one but the tech at the hospital tries this, I will have made one person happy…….wait three as I said, Tim and I really liked it, so don’t be put off by the color or the idea of beets, roast them and give Roasted Beet Pesto Pizza a try……..
Add all ingredients except for the olive oil to a food processor or blender and blend briefly
Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick try adding a small amount of water until pesto is smooth.
As our asparagus patch winds down for it’s first productive year, I wanted to make something different with our last cutting.
How about Asparagus Goat Cheese Pizza? I ran across a recipe that was written in…..you guessed it French (if you are new to our blog I am a huge French/France fan). Now translations sometimes do not go as you plan. Some words do not translate into the same products or instructions…….well lets just say, if I ever had to cook in France I may not do so well…….
That being said, I decided that perhaps my best approach was to make my own recipe and forget the translation. If you would like to see the original recipe take a look at the La popotte de Manue website. It is all written in French but is a very pretty website.
So, on to my version, I liked the idea of the asparagus and goat cheese, and adding bacon…….well, its bacon…… you can add bacon to anything and have a winner!
We always have onions on pizza, and red onions have the color and taste that are just right for this pizza. I wasn’t sure about the cream and egg mixture as the “sauce” but it lent a creaminess when mixed with all the other ingredients.
You can make your own dough or buy a ready made dough. Do use dough and not a pre made crust, as you need to make a rim so the egg mixture stays on the pizza, and isn’t a giant mess in the bottom of your oven.
So, for our final cut of asparagus, we give the Asparagus Goat Cheese Pizza a big thumbs up and we think you will too!!!!
Cook bacon until crisp, cool, crumble and set aside.
Slice red onion and set aside.
Cut asparagus into 1 inch pieces and set aside.
Prepare the pizza dough. You can make your own dough or use a purchased dough. Roll dough into a 12 inch round and place on pizza stone or cookie sheet.
Whisk together the cream and eggs, salt and pepper.
Place the asparagus,bacon, red onion and goat cheese on the dough. Pour the egg cream mixture over the top.
Bake at 400* until crust is browned and the topping is starting to turn golden, about 15-20 minutes. Garnish with basil.
