Like the risotto, pizzas are so easy to make and are perfect for using up what you have in your fridge. I usually keep a package of Udi’s Gluten Free Pizza Crusts in my freezer for nights like Tuesday when I wanted to throw a quick pizza together.
I had leftover sauce and ricotta from the lasagna I made on Saturday, plus some red peppers, onions and a chunk of mozzarella I didn’t want to go bad, so I put them all together and had a great veggie pizza. This time, I did something a little different.
Usually, I put either ricotta or sauce on pizza. This time, I mixed the hot sauce in a bowl with the ricotta and then spread it on the crust before topping it with the vegetables. It came creamy, and an extra layer of flavor to the pizza. Definitely something I would try again.
I don’t have exact measurements, because like I said, it was a bunch of leftovers, so this is basically what I did:
Mix hot sauce and ricotta together, and spread it on the pizza crust.
Layer onions, followed by red peppers and then topped with mozzarella.