One of the issues with scratch cooking is that you often end up with leftovers, and a lot of them, so, what do you do with them?
I had that problem while working with my latest recipe for Hot Italian Sauce, which I made, not as a soup, but ended up being just that when I reheated a bowl one night last week and made a supper out of it with a little bread on the side.
Then I had a sort of epiphany as I dipped the bread into the sauce.
What if I tried to make it into a pizza?
So I did just that, making the pizza crust I published last week as well, and it came out unbelievably well.
Then, I thought, why haven't I heard of this before? It surely can't be a foriegn concept, but, unfortunately here in the United States it seems to be just that.
And the concept keeps being dragged out for the masses as a new concept every 20 or 30 years.
Ever heard of “pizza with White Sauce?”
Yeah, that's simply pizza with Alfredo.
Or maybe CPK's famous BBQ Chicken Pizza?
It's simply a pizza that uses BBQ sauce as its base, then ads toppings, Chicken, Red Onion, Herbs, and Cheese, that's all.
So, why not try using your favorite soup as the pizza sauce to make a different flavor of pizza?
Now, you have to think about what soup you're using before you start, for instance Chicken Noodle Soup would be a bad idea because there's too much water in it, rendering it almost impossible to create a pizza-like consistency, but what if you were to find a way to render it down first?
That's a tangent I'm currently on as I explore this concept, and you can too yourself, if you so choose.
Just approach it as an experiment the first time you try it and prepare to fail the experiment, but be sure to take notes with every step.
Was there too much liquid? Too much cheese? Not enough fixin's in the soup?
More to come as the experiment continues.