Today we’re talking leftovers. I don’t know about you, but we have tons of it in our home and while I’d like to just eat something new, I hate waste. So to prevent yummy foods from making its way into the disposal or trash, I like to repurpose my leftovers with a few items from the pantry and fridge. Typically I choose the route of sandwiches, soups and pizzas. You can put just about anything in these dishes and they turn out wonderful.
As I perused my refrigerator and pantry, I found a container of smoked brisket (thanks Jonny!), a little goat cheese, mini flatbread rounds and a few other items to bring it all together. The result after a little baking were mini pizzas with creamy mozzarella and earthy kale that complimented the smokiness of the brisket. So good and totally reminds me why I don’t let food go to waste. There’s always a way to create a new meal from an already existing one.
Ingredients
- 6 mini flatbread rounds (mine were 4” rounds)
- 1 tsp garlic powder
- 6 slices fresh mozzarella
- 6 slices roma tomatoes
- 1 cup kale, stems removed and torn
- 3/4 cup smoked brisket, shredded
- 2 oz goat cheese
- extra virgin olive oil, for drizzling
- salt and pepper, to taste
Instructions
- Preheat the oven to 350 degrees F.
- On a baking sheet, place the flatbread rounds spaced evenly apart. Dust the flatbread with the garlic powder. Top the rounds with mozzarella, tomatoes, kale, brisket and goat cheese making sure the ingredients are evenly distributed.
- Bake for 15 minutes in the oven.
- Remove the baking sheet from the oven and allow the pizzas to cool for 5 minutes on the sheet. Drizzle lightly with olive oil and season with salt and pepper to your liking before serving.
