A couple months back, I posted about grilled pizza. We love it and are constantly trying new toppings. After Gourmet Night, I had some leftover filling from preparing the entree, so after ignoring it in the fridge for a couple of days, we did this:
The oohs and ahhs from the dinner table confirmed my suspicion: perfection. The Italian fontina cheese, salami, breadcrumbs, fresh parsley, and olive oil softened into an incredibly aromatic and inviting topping. For the other half, I drizzled olive oil over leftover mozzeralla and tomatoes. This combo satisfied all the foodies and cleaned out my refrigerator. The moral of the story: anything’s possible with a ball of dough.
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