The best and easiest way to save your produce or any other ingredients from the trash can is to make a pizza. Pizza’s have this misconception that they’re not healthy for you. But it’s really all in how you make or prepare it. One of the biggest choices you can make when making a pizza is keeping it thin crust to cut down all the unnecessary extra carbohydrates your body doesn’t need all in one sitting. Use all your favorite veggies even if you’re putting meat on it or not. And the best option for cheeses are the less greasy ones like FRESH mozzarella and hard cheeses like parmesano-reggiano and romano cheese. Get creative! Try using the last of the pesto that’s been sitting in the fridge too! Whether you add it with marinara or not, that will give you the best, damn tasty pizza ever!
Here’s what I had sitting around to make this squared pizza of mine. I will give you warning that when you don’t have pizza dough laying around and are crunched for time on making it yourself, you can always use puff pastry. It’s not a healthy option and I would only recommend this route once in a while but it’s a genius go to idea. Anyone who bakes will likely have this stuff in their freezer/fridge.
1 sheet puff pastry
1/3 cup marinara sauce
1/2 palm sized ball of fresh mozzarella cheese, sliced
8 pepperoni slices
1/2 red bell pepper, sliced
1/4 white onion, sliced
1/8 cup parmesan cheese, shredded
1 teaspoon dried oregano
1 tablespoon fresh basil, chopped
Lay the puff pastry flat onto a cookie sheet and place another cookie sheet on top of it. (This is to prevent the puff pastry from puffing up. If it puffs up a little when you remove from the oven, just use oven gloves to push down until all the air is pushed out.)
Bake at 400 F degrees for 10 minutes.
Remove the puff pastry from the oven, remove the top cookie sheet and let it cool down for a few minutes. Spread the marinara sauce all over the puff pastry. On the left half lay the slices of fresh mozzarella cheese evenly. On the right side, lay the pepperoni slices evenly. Then add the bell pepper on both sides. Lay the onion and the parmesan cheese on the right side. Top the whole pizza with dried oregano.
Put the pizza back into the oven at 400 F degrees for about 7 minutes or until the mozzarella is bubbling and the edges are golden brown.
Remove the pizza from the oven and top with the fresh chopped basil before serving.
NOTE: For a healthier version make a thin crust using pizza dough whether it be whole wheat or a gluten free crust. Get creative!