Pizza is something we sometimes save up for, meaning a ball of mozzarella cheese allowed to sit in the fridge for a few days while other ingredients accumulate as leftovers.
When the mood suddenly strikes, my wife the baker launches into a frenzy of kitchen activity, making the dough, proofing the dough, assembling toppings, sometimes making a sauce. Since one of our favorite pizzas is topped with caramelized onions and blue cheese, the process also involves a long, slow simmering of onions on the stove top, filling the house with that unmistakable caramelization aroma.
Last night the pizza maker was foraging in the fridge for all kinds of leftovers to go on the pizza. The one in this picture was made with previously frozen spinach, along with the remains of a tin of roasted red peppers and a fairly ancient tomato sauce. There were also two kinds of chicken pizza--one with barbecue sauce--caramelized onion without blue cheese, and daughter's favorite, pepperoni and cheese.
We were even able to enlist a container of previously grated Parmesan cheese. Not a bad night for cleaning out the fridge.
I may have previously mentioned that my wife makes the world's best pizza crust. We like it thin, just a little chewy and more on the well-done side. If you are so inclined, here is the recipe for the dough. It will make four medium-size pizzas, plenty of room to display all your leftovers. And you'll have tomorrow's lunch as well.