Who doesn’t like pizza?  There are some meals that are just made to clean out all the random things left in the fridge.  Frittatas and pizzas are two of my favorite ways to finish odds and ends.  I like to make my own dough and top with whatever I have on hand.  This round was eggplant & blue cheese with arugula and mushroom & feta.

Sauce:  I used a small can of tomato juice, a tablespoon of tomato paste, a dash of oregano & basil, and about 1/4 cup of sun-dried tomato paste leftover from the tempeh BBQ sandwiches. Often I blend a can of diced tomatoes with oregano and basil then heat on the stove.

Here is the recipe I use for the dough, it makes enough for two pizzas:

Pizza dough

adapted from A Year in a Vegetarian Kitchen

• 2 cups whole wheat pastry flour
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 teaspoons yeast
• 1/2 cup warm water
• 1 1/4 cups cold water
• 2 tablespoons olive oil plus more for the bowl

1. Mix yeast with warm water in a 2 cup measuring cup.  Set aside.
2. Place flour and salt in food processor and process to combine
3. Add cold water to the measuring cup ( add to the 1 3/4 line).  Add oil and stir to combine
4. With machine running slowly pour mixture into the bowl.  Process until dough comes together into a ball
5. Lightly oil a bowl before putting dough in.  Cover tightly with plastic wrap and let rise several hours until doubled in size OR make in the morning and place in fridge until about 3o minutes before ready to use

Eggplant Pizza

• 1 medium eggplant chopped
• pizza sauce
• 1/4 cup blue cheese
• 1/4 cup feta cheese
• 1 cup arugula

1. Place pizza stone in oven and preheat oven to 500 degrees
2. Place chopped eggplant on a baking tray, when oven reaches about 400 degrees put in oven to roast until lightly browned about 15 minutes
3. Divide dough in half, add flour, and stretch to desired size
4. Place dough on a piece of parchment paper on the counter next to the stove
5. Cover with sauce, cooked eggplant, and both cheeses
6. Remove pizza stone from oven, slide parchment paper from the counter onto the stone
7. Bake in 500 degree oven for 15-25 minutes
8. Remove from oven and add arugula

Mushroom Pizza

• 1 package crimini mushrooms
• 1 small onion sliced
• A few tablespoons olive oil
• 1/3 cup feta cheese
• pizza sauce

1. Place pizza stone in oven and preheat oven to 500 degrees
2. While oven is heating slice mushrooms and onions
3. Heat 1 tablespoon oil in a small skillet, add onions and cook until lightly brown and very soft
4. Heat 1 tablespoon oil in another skillet or remove onions to a bowl and use the same one – saute mushrooms until nicely browned
5. Using second half of dough, add flour, and stretch to desired size
6. Place dough on a piece of parchment paper on the counter next to the stove
7. Cover with sauce, onions, mushrooms and cheese
8. Remove pizza stone from oven, slide parchment paper from the counter onto the stone
9. Bake in 500 degree oven for 15-25 minutes