Hope you are all having a wonderful Monday! I don’t know about you guys, but I’v been on an Italian kick this past month craving all the pasta, basil and tomatoes this world has! Anyone else feel that sometimes?
During the weekend I had hot pot with the family and as per usual, we have lots of leftovers. Everything from different types of veggies to all types of meats and seafoods. I thought why not make some pizzas using all the leftovers? Pretty awesome way to clear out the fridge. Hope you guys enjoy and trust me, you’ll fall in love with my pizza sauce! It’s so good and gives you that freshness we all crave for!
Also, if you guys want to know how to make your own thin-curst dough, let me know! I didn’t want to include it here since everyone now a days buys pre-made dough.
Thin-Crust Enoki And Broccoli Pizza
Pizza dough (thin curst)
Olive oil and Italian seasoning
Small bunch of cilantro
2 garlic cloves
1 tsp olive oil
1 tsp tomato paste
Cheese (I used a mix of cheddar and parmesan cheese)
In a food chopper, add in 1 tomato, 1/2 onion, small bunch of cilantro, 2 garlic cloves, 1/2 jalapeno, 1 tsp olive oil and 1 tsp of tomato paste. Chop and Puree all ingredients until a smooth and chunky consistency. Set aside.
Preheat oven to 420 degrees F.
Start by forming dough into a round ball and roll out to a pizza crust shape and on to a pizza pan.
Add olive oil and Italian seasoning on top of pizza and spread all over. Next, spread in the pizza sauce and bottle leftover sauce for later.
Then, add on the cheese and the toppings: enoki mushrooms, broccoli florets and prosciutto ham.
Bake for 12 mins. Enjoy!
Garnish baked pizza with fresh cinnamon basil.
Hope you guys enjoy,