it's harder to justify given the nutrients to calorie ratio in a pizza. Maybe home made dough has more fiber?freezeblade wrote:I would shred the brie rind and use it in a cheese mix for pizza toppings. Of course, I view pizza as a fridge cleaner for whatever bits of meat/veg/cheese I have around.
Today I am making: Pizza! crust was made two days ago (sourdough), toppings will likely be roast chicken, bacon, onion, and jalapeno, maybe with green onion added after baking, depending if the green onion in the fridge is any good.
Most dishes can use up leftovers. However I'm struggling to use up a 10lb+ ham. It's sitting in my freezer. So far I tried using it in
Red beans and rice
Pork Verde chili.
I'm going to try roasting it next. But that's a lot to just eat roasted ham, even with a theoretically great marinade/sauce.