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Pizza with Sundried Tomatoes, Honey Goat Cheese & Basil

I love a little 'bubble & squeak' for dinner. Last night's pizza dinner was no exception. And rather than cooking it on our pizza stone, I thought I'd try it out on an old fashioned cooking sheet to make it more oval / rectangular in shape (I like square slices for some reason!) and it worked like a charm. This one was using goodies we had in the fridge and pantry: leftover tomato-veg sauce, honey goat cheese, parmigiano-reggiano, fresh basil, and reconstituted sundried tomatoes I'd scored a week prior in the bulk section of our local co-op. Much cheaper than organic sundried tomatoes in oil, oven-dried tomatoes still pack a rich 'flavor bomb' punch while not needing to be stored in the fridge after opening. Just boil up some water, turn off the heat and toss them in for 30 min...then make sure to pour the 'broth' from it into a jar for other uses!

The simplest homemade pizza I've made...and quite possibly my new favorite!


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