Today I have the second of the three pizzas I planned to share with you for Pizza Week. You can see the dough recipe here and the Spinach and Garlic Alfredo Pizza here. Hooray for pizza! Now, I can’t speak for your own mother, but I -for one- would be thrilled with a homemade pizza for Mother’s Day.
By now you all know how I feel about pizza, but there’s one very big reason to love it that I haven’t mentioned yet. It’s frugal. Oh, baby, it is the frugal hausfrau’s best friend. You can put nearly anything on a pizza, so it’s great for using up odds and ends in from the refrigerator and the pantry. Granted, not every combination will be a winner. A good rule of thumb to keep in mind when figuring out what to load onto your crust is “Would this taste great together on a sandwich?” If you answer yourself with a yes, chances are good that it will make a wonderful pizza.
With my own rule in mind, I raided my chill chest and put together today’s pizza. Using a little leftover pulled pork (I used this from one of my most popular posts ever here on Foodie With Family but this one would be great, too!) barbecue sauce, enchilada sauce, pepper jack cheese and onions from hamburgers, I put together this beautiful Barbecue Pulled Pork Pizza. It was a handful of this and a fistful of that and a pinch of another thing. We’re talking about little ingredients that so easily could’ve been lost in some forgotten corner of the refrigerator, but they became dinner. In fact, they became a glorious barbecue pulled pork crossed with pizza. How could that be anything less than wonderful?
Another great advantage of making pizza at home is the infinite ability to adjust it to your own preferences. You’re not an onion lover? Leave them off! You dislike barbecue sauce? Replace it with pizza sauce or hot sauce. The world is your oyster, or rather, your pizza!