Leftover Pizza Strata

Welcome back to another edition of Fabulous Whole Foods Recipes…today we have a super recipe from Tessa Lady!

Nearly every Friday night at my house is homemade pizza night.  You think we’d be really good at making nourishing, whole foods pizza from scratch, right?  Well, we’ve tried lots of different combos and we usually come up with something that’s, to be honest, to die for.  Pizza can be like pasta for me, though, and I can get off my game – either I make too much or too little!  On the nights when I make too much, as I’m packing away the extras and wondering what on earth I’m going to do with all that extra pizza, sometimes inspiration strikes.  Enter Leftover Pizza Strata.

 

Instead of writing out a long list of instructions on what to do to make a strata, I’m going to have you visit these recipes and find one that sounds good to you.  Strata is basically a dinner custard made of bread of some kind, eggs, milk, cheese and veggies baked until it resembles something a Greek god might choose to eat.

 A few recipes for strata:

Ever tried one of Whole Foods Market’s recipes? 

http://www.wholefoodsmarket.com/recipe/portobello-and-asparagus-egg-strata

Here’s a collection of strata recipes from The Food Network:

http://www.foodnetwork.com/topics/strata-recipes.html

Style Mama has a lovely strata recipe and you can leave the meat out if you’d like:

http://www.modernstylemama.com/food-entertaining/recipes/healthy-recipe-makeover/breakfast/breakfast-egg-strata-healthy-recipe-makeover.html

Speaking of meatless, here’s a vegetarian version:

http://www.vegetariantimes.com/recipe/spinach-mushroom-strata/

Leftover Pizza Strata version:

 So, take your favorite one of those and instead of adding bread cubes, add small bits of cut up, leftover pizza in the same proportions.  Complicated, right?  We use whole grain, fermented pizza dough for our crust and its not exactly light and fluffy – we usually bake it really thin because the world is divided into thin crust people and weirdos.  Thin or not, make sure that pizza dough soaks in the egg/milk mixture until the bread is soggy; you do NOT want dry pockets in your strata.  Even if you use cauliflower for pizza crust, this recipe will work as long as you add some kind of bread – you can use gluten free if you need.

The neat thing about using pizza is that its such a mixed bag of flavors and they all seem to meld together into yumminess.  We’ve had pesto and Hawaiian pizza in the same strata and it was delicious.  If your recipe calls for adding veggies, you can toss them in or just use what you have on your pizza to round out the recipe.  I usually add extra because I’m an evil mother who is constantly trying to cram more vegetables into my children.  Just have fun playing around.  You may even discover that you’re making extra pizza on purpose just so you can try a new leftover pizza strata!

Make sure and stop by for a visit with Tessa @ Homestead Lady for more great recipes and homesteading articles!

This article is hopping around the following Blog Hops:

Homestead Barn Hop, Wildcrafting Wednesday, From the Farm Fridays, Simple Saturdays Blog Hop, Simple Life Sunday Blog Hop.

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Nothing in this post is to be construed as medical advice, simply a sharing of things that have worked for me & my family. If you have any symptoms of serious illness, taking medication, pregnant or nursing, or have never worked with herbal materials or essential oils before, please consider consulting a medical professional before use. I am unable to offer advise for your particular medical situation; please ask your Doctor, Nurse Practitioner or Naturopath for further guidance.  The statements made here have not been approved by the Food & Drug Administration. These statements are not intended to diagnose, treat, cure or prevent disease. This notice is required by the Federal Food, Drug & Cosmetic Act.