I recently made a big pot of smoked ham and tomato soup, and although the soup lasted for quite a few meals I always try to squeeze a couple more. After whizzing the soup up I strain it and keep all the bits and bobs left to make something else. In this case it was pizza.
Once the pizza dough has risen, rolled and put on the pizza pans I use the soup leftovers as the sauce base.
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| Soup Leftover Base |
Spread the soup leftovers over the base
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| Caramelized Onion and Mushroom Mozza |
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| Mozza and Chedder |
Add the topping of choice and bake for 30 minutes or so until bubbly and browned. Yum Yum!
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