Here we have it, folks another great way to use up those leftovers sitting in your refrigerator on a Friday night. I started these calico pizzas when I realized that my children were not big fans of the vegetable-ful pizzas I love to make and it only made sense to start producing a variety of mini pizzas so that everyone was happy.
As my kids get a little older, and a little more adventuresome,we have expanded their taste buds with unique variations of this pizzas. Even though there is not really a formal recipe, here are some delicious combos we have come up with:
Preheat oven to 400 degrees. Starting with a refrigerated pizza dough, naan (our favorite), pita pocket, or English muffin, create small pizzas by topping them with:
- salsa, taco meat, shredded taco cheese, and cilantro
- diced cooked chicken, BBQ sauces, and shredded feta cheese
- sliced pear, goat cheese, and a drizzle of olive oil and balsamic vinegar
- random veggies such as mushrooms, pickled banana peppers, diced tomatoes, and shredded parmesan cheese
- sliced brie, apples, green onions, and a olive oil drizzle
- everything cheese – shredded, sliced, or crumbled cheeses, we love provolone, fontana, and any gooey cheese
Bake in the oven for 5-10 minutes until bubbly or toasted depending on how you prefer. Slice up and serve!
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