Pizza Salad

On my never-ending quest to reinvent leftover food I was recently faced with a dilemma.

To be honest, the root of the problem can be traced back to me.  I made two large pizzas for three people.  What was I thinking?!  All of the leftover pizza was portioned in sets of three slices, wrapped in foil, and placed in the refrigerator.  And, there it sat, practically untouched, for three days. 

It wasn’t bad pizza…at least I didn’t think it was bad.  The problem was, there was too much of it and I shouldn’t have expected people to eat leftover pizza for days on end.  If I was still in college, then yes, leftover pizza might be all you get.  Be happy to have something to eat.  Live with it. 

So, I either had to eat all of the leftover pizza or figure out a way to reinvent it.

Pizza Salad

(serves 3)

Ingredients:

3 slices of leftover pizza (with various toppings)

Iceberg lettuce (one third of a head of lettuce, rough chopped)

1/3  cup Kalamata olives

¼ cup Dried Parmesan cheese

Vinegar and Oil dressing, to taste (I used store bought Italian dressing)

Directions:

Slice the pizza toppings away from the crust with a knife.  Allow the pizza topping to warm to room temperature.

Cut the thick crusty edge from the pizza and toast briefly in an oven.

Fill serving bowls with cold chopped iceberg lettuce.

Drizzle salad dressing on salad.

Rough chop the toppings and scatter them across the salads.

Add chopped Kalamata olives and top with parmesan cheese. 

Serve the salad cold with warm breadsticks (formerly known as pizza crust).