I have learned to cherish leftovers in a whole new way over the past seven months. Things can get crazy over here (in the best kind of way) trying to juggle school, teaching, blogging, working, AND attempting to have some kind of a social life. As much as I love making new recipes and playing around in the kitchen, I very often have to rely on leftovers to be my meals, or to become the ingredients for new meals.
This kind of makes me feel old. I used to cook new recipes on weekdays regularly, but I think those times are dwindling. I just don’t have the same time or energy I used to… WHAT IS THIS “BEING AN ADULT” THING AND HOW DO I END IT?
I also just kind of feel too old for my age in general. I often get yelled at by my slightly older friends (past the mid-20’s mark) when I say I feel “old,” but I truly mean it. I get tired at 9 PM. My body automatically wakes me up way before my alarm, and it actually takes WORK to sleep in.
And, for a recent example: my childhood best friend came into NYC from Philly last night, so we went out. I am probably the least interesting person when it comes to “going out,” because in my mind, a crazy party consists of a bunch of nerds sitting in an apartment gossiping about open orchestra jobs and getting winedrunk while listening to Mahler. But she knows where to find the “real” party. So, let’s just say I got home shortly before I would normally wake up. My body doesn’t currently know how to react to this, so today’s Saturday brunch was leftover pizza… But not pizza that was left over. Pizza made out of leftovers.
The folks over at Recipe Redux must read my mind – because they challenged us this month with a “Two For One” theme, or in other words, to turn one of our recipes into a second recipe using its leftovers. I immediately knew which recipe I wanted to repurpose.
This tomato sauce has become a regular in my kitchen. It’s super easy to make, and I love it because it’s such a forgiving recipe – you can alter the texture/flavors to your preferences and pretty much do whatever you want with it. A few weeks ago, I added capers to it and made a puttanesca-y type sauce that I put over lamb meatballs. It was preeeeetty bomb. I’ve also found that it’s a great multi-purpose sauce. I have used it for pasta, pizza, chicken parm, etc. and it has worked equally well all around. I think my next project is going to be adding some hot pepper to it and making a shakshuka or baked egg dish.
But this breakfast pizza is now for sure one of my favorite uses for this tomato sauce… And all the other little things I usually have lying around in my fridge. You literally cannot go wrong with all of these flavors together. Eggs, kale, gouda, a little bit of chicken sausage, a nutty whole wheat thin crust (I made this recipe and used half), and sweet tomato sauce are basically all you need in life. Especially the morning after a little too much wine and Mahler. 😉
- Whole wheat pizza dough (store bought or homemade)
- 1/2 cup leftover tomato sauce
- 1/2 cup shredded mozzarella cheese
- 3/4 cup shredded gouda cheese
- 1-2 small chicken breakfast sausages, thinly sliced and cooked
- 1 leaf kale, finely chopped
- 1 tbs. pecorino romano cheese for dusting, if desired
- 4 large eggs
- Preheat oven to 500˚F.
- Roll out dough very thinly onto parchment paper and place on a baking sheet (or a pizza stone).
- Spread tomato sauce evenly over dough.
- Sprinkle on cheeses, then kale and cooked sausage.
- Make four "craters" on the pizza for the eggs.
- Gently crack each egg one by one into a small bowl to avoid breaking the yolks, and then place the eggs gently onto the pizza.
- Bake for about 7-10 minutes, or until egg whites are just set and yolks are still runny.
- For a vegetarian/lower-fat option, use sliced mushrooms sauteéd with olive oil and herbs in place of sausage.