I’m sure we all have those days where you just really need to clean out the fridge or the cabinets. But you also really don’t want to waste the food. Our solution? Throw it onto a pizza. Gone are the days of cheese and pepperoni pizza. Now’s it’s all about the fancy, “my pizza is better and has more toppings than your pizza” pizza.
This happened to me the other day – my husband and I had a some leftover steak and buffalo chicken wings. The steak was just “ok”, not super flavorful. It needed some life. And there weren’t enough wings for us to share. So? Make the dough from our previous pizza recipe, top with leftovers, and you have an amazingly filling, delicious, “best damn pizza you’ve ever had” pizza.
*Ingredients measured for 1/2 of a pizza.
- 1 leftover steak, sliced
- 1/2 of an onion, chopped
- 2 tbsp salted butter
- 2 cups shredded Gruyere cheese
- 1/4 cup balsamic vinegar
- 1/4 cup arugula (for garnish)
*If you have leftover buffalo wings, you can use it for the other side of the pizza. Pull the meat from the bones, shredding it as you go along. Spread on half of the pizza dough.
Preheat oven to 400 degrees. Make the dough according to this recipe. While the dough is rising, melt the butter in a saucepan and caramelize the chopped onions. On a cooking sheet, roll the dough to all four corners. On one half (if you’re doing halvsies), layer the steak slices and caramelized onion. Top with the Gruyere and drizzle with the balsamic vinegar. Cook the pizza for roughly 20 minutes, until the crust is golden. A few minutes before the pizza is done, toss on the arugula.
Happy Eating, XO.
We are way too grown up to still be doing easy mac from our good ole friends at Kraft. As enjoyable as that was in college, its time to realize an orange powder may not be the best thing to put into our bodies. This is just as quick, but with fresh ingredients. Oh and speaking of watching what we put into our bodies, this recipe is figure friendly because there is no butter and no heavy cream. Just simple, clean, and tasty.
- 14 oz. of macaroni elbows
- 2 cups shredded cheddar (get creative and do 1 cup fontina and 1 cup Gruyère or 1 cup of the cheddar and 1 cup of Monterey jack)
- 1/2 to 1 tbs. crushed garlic (if doing fresh that’s 3 cloves)
- 1 tsp Dijon mustard (umm so I did tablespoon not teaspoon because apparently I don’t know how to read and it was noticeably too tangy so don’t rush and read the measurements properly, lesson learned).
- 1 tsp salt
- 1 tsp parsley flakes (I just add this to almost any recipe I can because I think the little green flecks just brighten up a dish, in other words “optional”).
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/3 cup 2% milk
- 1/2 cup Greek yogurt
Boil elbows. Drain pasta in colander while reserving 1/3 cup of the cooking liquid. Return macaroni to pot and mix in the remaining ingredients over low heat (including the pasta water). Fold gently to melt and mix all ingredients.
I may throw in some pancetta next time to add another element slash make it more entree worthy vs. side dish. Plus let’s face it, pancetta would make it the grown up version of the throwback, when mom’s across America cut up hot dogs for us when we were kids & threw it in our mac & cheese.
Happy Eating, XO.