Hi all– Do you have the “packing a lunch for work dilemma”? Heading to the teacher lunchroom after a busy morning with the kids, I’m longing for something more than a soggy sandwich. That’s why I love leftovers! Little packages of last night’s dinner lined up in the fridge to see me through the week. And my favorite is pizza, popped in the toaster oven and warm for lunch together with all the teacher friends talking through their mornings. So here’s my dinner tonight– and leftovers for lunches all week!
Crust (makes 2 crusts):
1 package yeast
1 cup warm water*
1 tab. sugar
2 tab olive oil
1/2 tsp. salt
2 1/2 cups flour
Let the yeast dissolve in the water and then stir in the other ingredients. Knead 3 to 4 minutes (you can add a little more flour if it feels too sticky) and stretch the dough onto 2 12″ pizza pans that have been sprayed with cooking spray. Put them in a warm place to rise while you do the rest of the prep. (I turn the oven on for just 3 minutes, then turn it off to warm it a bit and set the pizza crusts in there to rise).
Toppings (enough for 2 pizzas):
1/4 cup olive oil
2 cloves garlic
1 tsp. Mexican style hot sauce
8 oz. mozzarella cheese, grated
2 oz. cheddar, grated
2 roma tomatoes, cut to small pieces
1/2 cup red onion, chopped to bits
1 cup frozen (or fresh) corn, defrosted
1/2 cup orange bell pepper, cut in small pieces
1 cup cooked carnitas meat in small bits*
1/2 cup cilantro, chopped fine
Stir together the oil, garlic and hot sauce. Spread it over the crust with the back of a spoon (try not to flatten the crust too much). Then sprinkle on the mozzarella and cheddar. Layer on the tomatoes, onion, corn, pepper, carnitas and cilantro.
Pop the pizzas into a 375 degree oven for 15 to 20 minutes until the crust is cooked through and brown around the edges.
*I used leftover carnitas from a taco dinner with friends. Bits of leftover chicken or beef would be just dandy. Or make the pizza without meat for Mexican veggie pizza!