Pizza is a family favorite. Making it at home is easy enough, but you might not have time to prepare the dough. Luckily, there are plenty of options to use for a crust. You can use English muffins, bagels, French bread or tortillas to name a few. You can substitute a traditional crust, too.
Visit www.completelypizza.com/cauliflower-pizza-crust.html for a recipe for cauliflower pizza crust and blog.yourlighterside.com/2009/05/zucchini-pizza-crust-recipe.html for a zucchini pizza crust recipe. The first reader tip offers another alternative.
I usually make my own pizza dough from scratch, but one night I wasn’t feeling so ambitious. I decided to use up the pita bread going stale in my fridge.
I put the pita on a flat baking pan, topped with leftover spaghetti sauce, chopped onion, red pepper, leftover lunch meat and a mix of mozzarella and cheddar cheeses. I grilled it under the broiler for a few minutes, and it turned out great! I just needed to watch the edges of the pita to keep it from burning. To fix that problem, I now bake the pita at 450 degrees for a few minutes longer and not under the broiler. Both ways work well.
It turns out that pita pizzas are so easy to make that they are “husband foolproof” and easy to make on a trip. I just prechopped the toppings (black olives, mushrooms, peppers, onions, cheese) and kept them in little reusable containers. Back home, I discovered that I could put all the pitas in a large freezer bag and just take out one at a time to use, no defrosting needed!
They’re cheap; I bought a large can of spaghetti sauce on sale, which is even cheaper than a smaller can of plain tomato sauce, and an 18-pack of pitas with a coupon. I have found that the pitas are cheaper in bulk, probably because no one imagines that they can all be eaten before going bad. They freeze great. Also, thin pepperoni slices are cheap at my deli, and I only use three slices per pita. One pita pizza with a side salad, or two pita pizzas on their own make a very big meal! –K.K., Canada
Shop bread outlets:
I have been hitting the bread store about every three weeks. I find great deals on Mondays. One week I got 32 hamburger buns for $1.49. I took those home and bagged them and froze them in packs of eight. I’ve also bought four bags of bagels for $5. Sometimes I get them on the markdown table for 50 cents.
I wanted to share with you my bagel recipe: I took a bagel — it’s already split — and hollowed it out with a spoon. I actually took the “guts” and pressed them back into the body of the bagel and filled the hole too. It looked like a little bowl when I finished. We have put a spinach cheese mixture in them and pizza stuff in them. We put a breakfast egg mixture in them and covered them with cheese. We put the bagels in the oven until the cheese melts and the bottoms are brown. The bagels were really delicious, like little deep-dish pizzas.
You could also brush these bagels with water and nuke them in the microwave for bit and make them into solid little dipping bowls. — Louise, Georgia