As most chef’s will agree, leftovers are not our favorite thing. Now, with that being said, some leftovers are great. In fact, even better the second or third day. Chili, spaghetti sauce, stews, soups. . .these often don’t take on their best flavour until they’ve been kept and reheated days later.

It’s the meals that were engineered to perfection on the plate that don’t fair well as leftovers. It is these little bits of treasures that I use to make. . .pizza; my cure for leftovers!

So, here’s how I make the dough:

Toss all the dry ingredients into the bowl of my Kitchen Aid;

Mix them with the dough hook for about 5-7 minutes until it forms a ball around the hook;

Then, once the dough has formed, allow it to rise for as long as you can!

Now, once the dough has risen, punch it down and roll it out to fit your baking pan. Grease the pan or sprinkle liberally with cornmeal and lay the rolled out dough on the pan and top with your leftovers.

The last time I made this I used leftover Italian Flavour dip for the sauce, cooked chicken from a few BBQ baked drumsticks I had, shredded raw carrot, sliced onions, sun-dried tomatoes and some crumbled blue cheese and grated old cheddar. It was delicious, albeit unconventional. I’ve even made it with turkey leftovers using gravy and mashed potatoes as the sauce.

Recipe: Amber’s Pizza Dough