I hate wasting food. Whenever something goes bad in my fridge I feel as if I have failed. This is why in college I started perfecting the art of “cleaning out the fridge” dinners. This resulted in a number of different pasta dishes, a few of which have been featured on this blog, and more than a few very strange pizzas. I found that corn does rather well on a pizza but that it should be added towards the end of the cook time. I found that brocolli does REALLY well on a pizza, but that the crust needs to be precooked in order to avoid brown broccoli and raw dough. This pizza is one of my favorites, mostly because it has a number of my favorite vegetables and shows that pizza sauce doesn’t have to be tomato based.
Ingredients: (serves 3)
- 1 14in pizza crust (if pre-baked skip to step 2)
- 1/2 cup alfredo sauce
- 1/2 red onion, sliced
- 2 garlic cloves, finely minced
- 3 basil leaves, minced
- 2/3 cup diced tomatoes
- 1/4 cup corn off the cob
- 1/2 cup broccoli florets
- 1/4 cup Parmesan Cheese, shredded
- 1/2 cup Mozzarella Cheese, shredded
- 1/4 cup Provolone Cheese, shredded
- Preheat oven to 375. While oven is preheating place the pizza dough on a pregreased pizza sheet and place in oven. Cook for 15minutes. Remove from oven lightly oil. Turn oven to 425.
- Pour on the alfredo sauce, followed by the garlic and basil. Add the onion, corn, tomato, and broccoli distributing even around the pizza.
- In a bowl mix the three cheese together along with a dash of pepper. Cover the pizza with the cheese.
- Bake pizza for 30minutes. Remove, re oil the outer crust. Place back in oven and bake for a final 15minutes, until cheese is bubbling and crust is brown.
Since this is leftover pizza feel free to add whatever it is you have laying around. I have added shredded chicken before for friends, as well as other leftover salad fixings. If you are running short on ideas, or wonder how something will taste California Pizza Kitchen’s online menu has a number of amazing combinations. A note of caution, since I was using fresh dough my cook times will be off for anyone using a ready made dough, so adjust according to directions. If you are looking for a great Pizza Dough I rotate between the one in my Bread Machine cookbook and Alton Brown’s from the Food Network. Both of these create pizzas that are in between NYC and Chicago style, but can easily be adjusted to accommodate either taste!