Make pizza, of course!
Many of you love Chickpea Ratatouille from Vive, but you know how sometimes you have leftovers, but not enough to make a full meal out of? When I find myself in this situation, and I don't want to just refrigerate the extras for lunches... often I freeze the leftovers until I decide how I might 'make it over'.
This time, I realized I had two Vicolo pizza crusts in the freezer (they are packaged in 2's), I realized these nutty, spelt and cornmeal-based (and wheat-free) crusts would be a splendid base for the chickpea ratatouille. If your leftover ratatouille is a touch 'liquidy', you can either simmer to reduce it, or spoon it onto the crust leaving behind the extra juices.
Then, embellish with your favorite toppings, that will complement the ratatouille base. We added some sliced olives, capers, and a fine shred of Sheese (we like a fine shred, but too much is very strong and overpowering, the Sheese varieties are all quite sharp and pungent).
I have more to share soon. Last week was insanely busy. I can't even explain how much I ran and juggled with a birthday, my mom visiting from Newfoundland, preparing for a recital, school activities, etc etc. It was a blur of a week, but was also rather exhausting. So, I leave you with a brief post today, and will be back with more good stuff soon!
And the pizza was fantastically delicious, you must know!