oblong pizza

Dan and I enjoyed a celebratory dinner of homemade pizza and salad this evening, since he is officially certified to teach English as a foreign language! Woo Dan! Since I don't have a pizza peel and use a large cutting board to scoot pizza in and out of the oven, I have to make a sort of ovalish pizza -- the largest pizza I can make that will still fit on my cutting board! Oddly-shaped or not, this was quite delicious.

I was rather proud of myself with this one, too -- this was a pizza largely composed of leftovers! I always have some sort of bread dough going in the fridge these days, (this time, a multigrain made with a blend of gold 'n' white, whole-wheat bread, rye, oat, and barley flours -- using up odds and ends,) and I topped the pizza with a little of this and a little of that . . . leftover jarred marinara, leftover mozzarella and artichokes from the dip I made last weekend, leftover red onion from falafel toppings, leftover basil from tomato soup-making, olives and sun-dried tomatoes which always seem to be in my fridge, a healthy shower of parmesan, and the last few remaining eggplant pickles from New Year's Eve! I also used a few mushrooms, which were actually "new." A winning combination both in taste and lack of waste!

The best part? Leftovers for lunch tomorrow!