With so much leftover food from the roasted lemon rosemary chicken and garlic new potatoes, I had to come up with a recipe to use the leftovers. So, I picked up some pizza crust from Trader Joe’s and got to work. The pizza was absolutely delicious, and definitely a step up from your traditional take out pepperoni pizza. It works perfectly as a combination salad and pizza! Here’s how you can make it:
Ingredients:
- Pizza Crust (either make your own or pick some up. Don’t use the pre-cooked kind)
- Garlic Infused Avocado Oil (My favorite is from Gilbert Olive Oil)
- Leftover Roasted Garlic Potatoes
- Leftover Lemon Rosemary Chicken (cut up into bite size pieces)
- Quattro Formaggio Cheese Blend (or Italian Cheese Blend. I get this from Trader Joe’s)
- Asiago Cheese
- Parmesean-Gouda Cheese Blend (again, get this at Trader Joe’s)
- Arugula
- Raspberry Habenero Jam
Instructions:
- Let the pizza dough rest for 20 minutes (or as directed on the box)
- Roll the dough out to fit your pizza plan. Make sure you flour the pan before putting the dough on it.
- Drizzle Garlic Infused Avocado Oil on the dough.
- Sprinkle leftover roasted potatoes and chicken all over the pizza.
- Top with a generous helping of Quatro Formaggio Cheese.
- Dust the crust with Asiago cheese (freshly shredded).
- Cook in the over per the pizza dough instructions.
- When there’s only a few minutes left on the pizza dough, shred some parmesean-gouda cheese and heat up about a quarter cup of raspeberry habenero jam for 20 seconds in the microwave.
- Once the pizza is out of the oven, top it with a few handfuls of arugula.
- Sprinkle the parmesean cheese on top.
- Drizzle with raspeberry habenero jam to your taste.
- Slice it. Serve it. Enjoy it.
Have you tried this recipe? What’s your favorite pizza to make?
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