Wednesday, April 22, 2009

Fine Cooking Waste Not Challenge: Asparagus, Fingerling Potato & Goat Cheese Pizza

For dinner last night, I made Roasted Chicken Thighs with Potatoes, Artichokes and Lemon from Fine Cooking Make it Tonight. The dish was delicious, especially with baby Yukon Gold potatoes.

Our leftovers included about 10 baby Yukons, and a few pieces of chicken. We also had some leftover asparagus.

When surfing the net today for something to make for dinner tonight, I came across a recipe for Asparagus, Fingerling Potato & Goat Cheese Pizza! The opening line for the recipe: "It's the possibilities in that blank crust that make pizza so much fun" is so true, especially with so many combinations of leftovers for the toppings.

I used Pillsbury Thin Crust Pizza dough (it is a "school night, after all) and carefully stretched the rectangular dough into a loosely round shape to fit on the pizza stone. I sauteed some garlic and shallots in a little olive oil and drizzled that over the dough. A layer of mozzarella cheese came next, followed by thinly sliced leftover Yukons. The asparagus was then tossed in a little olive oil and spread around. Other leftovers in the frig, including prosciutto, goat cheese and Parmesan, finished off my Pizza creation. The pizza was delicious and future possibilities are endless! Rice, pasta and pizza dough are great canvases for creating simple, but wonderful dinners out of leftovers.

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