Lately our fridge has been loaded with all sorts of different leftovers. For some strange reason (or not) the majority of these have been dairy products. My wonderful internship has been providing us with all sorts of tasty samples, products and leftovers from all of the recipe testing – and we are NOT complaining.
I am the kind of girl who almost always accepts a challenge – at least when it is a challenge involving food. And lately this is exactly what my fridge has been doing. Challenging me. Every evening it has tested me big time; how can you make an awesome, sustainable and leftover dinner out of this? And I am proud to say that I have accepted the challenge – and more importantly succeeded.
One of my favourite leftover meals are pita pizzas. It is so darn easy to make, very tasty, whole and healthy and does not involve that much cooking plus you can toss almost anything on top of your already baked ‘pizza crust’. I just make sure to always have a pack of frozen, wholegrain pita breads in the freezer, and then it is just to be creative and mix and match.
This recipe has been suited to the summer season (and my leftovers). It does not have any classic sauce on the crust, but is instead coated with cheese, thin slices of raw potato, zucchini and then drizzled with oil. I made a version with tuna and capers and a vegetarian version with avocado. Both of them topped with crunchy and sweet pea sprouts and a drizzle of lemon juice, yum!
I have had great succes with other types of filling as well. Some of my favourites include, pesto, chicken, tomato and whole leaved parsley. Or tomato sauce with a egg cracked on top and served with fresh spinach. But try your way out and don’t be shy – those leftovers need to be loved and enjoyed as much as the rest of our food.
Pita Pizza with potato covered crust & crunchy pea sprouts
Makes 4 small pita pizzas
2 whole grain pita breads
4-5 new potatoes (size of an egg)
5 cm zucchini
1 lump of lovely cheese (around 50-75 g)
2 handful pea sprouts
1 can of tuna
2-3 Tbsp capers
2 Tbsp olive oil
Salt & pepper
Preheat oven to 400 °F / 200 °C. Cut the pita breads around the edge, so you have 4 half round pita breads. Grate the cheese and divide it on all 4 breads.
Peel the potatoes and slice them very thinly. Divide the slices on all pizzas, make sure to place them out on the edges as well in 1 single layer. Slice the zucchini and place on top of the potato.
Drizzle with some olive oil, salt and pepper and bake in the oven for 15 min, until golden and the potatoes are tender.
Drain the tuna, and arrange half a can of tuna on each of the two baked potato pizzas. Top it with 1 Tbsp capers, some pea sprouts and a drizzle of lemon.
Slice the avocado and place it on the remaining two baked potato pizzas. Top it with pea sprouts and a drizzle of lemon and serve all pizzas straight away.