I hate things going to waste. I also hate opening up the fridge and seeing small containers of mismatched leftovers. It’s annoying. A few days ago I made Spinach Artichoke dip for people hanging around the house. It was a huge hit but I had about a cup of it leftover. I also made some quick rise rolls in my cast iron skillet (I’ve loved making these fast rolls) but since the skillet only holds twelve rolls, I have dough left over. I also had ONE piece of grilled chicken left over. It was time to clean out all this stuff and make one dish. I am also a big fan of Danny’s Kitchen, a great blog. A few months ago Danny started a contest called The Great Leftover Challenge. I participated in that first challenge and had a lot of fun. Danny has thrown down the gauntlet again for The Great Leftover Challenge #2. So….since I’m throwing stuff together anyway, I thought I’d enter the challenge. Judging by how quickly the pizza got eaten, I’d say it was a hit.
I did pre-heat my oven to 500 degrees with my pizza stone in it. This made the surface really hot and I think helped the crust develop really nicely. I have other great recipes for pizza crust but this “leftover” dough made a pretty darn good showing!
Chicken Artichoke Spinach Pepperoni Pizza
Quick Rise Rolls (half recipe)
Any leftover grilled or pre-cooked chicken
1 cup Spinach Artichoke Dip (I’ll post the recipe for this soon)
1/3 cup Parmesan Cheese
1/3 cup cheddar cheese
Preheat oven to 500°F with Pizza Stone in it (or if you’re using a metal pan, heat that as well). Roll out the dough and carefully lay it on the preheated pizza stone. Spread spinach artichoke dip evenly over the dough. Sprinkle the chicken and pepperoni and finish off with cheese on top. Place back in oven and turn heat down to 450°F. Cook for approximately 8-10 minutes until crust is brown and cheese is bubbly.