Unless I’m following a fancy Pinterest recipe, my cooking is usually very basic with fresh, healthy ingredients. And as I explained in my previous Recycled Feast post, Anything Goes Quesadillas, I often morph leftovers from various meals to make a new meal. It saves money by pushing grocery shopping back another day and it uses food that would otherwise go to waste, which is a big pet peeve of mine.

I recently used a drawer full of leftover veggies to make a flavor-packed pizza.

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I already had a few rolls of Pillsbury roll out pizza crust. It was my first time trying it and I will definitely use it again. It was rich and buttery like their biscuits.

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I always use a simple can of Walmart tomato sauce for homemade pizzas. It’s super cheap and adds a light flavor, not strong or overpowering like some other sauces.

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Then I piled on the veggies. I had lots of great stuff in the fridge:

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Brussel sprouts..

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Mushrooms..

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Red onions..

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Cherry tomatoes..

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And a little cilantro..

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I wanted to keep it light and fresh with all the veggies, but worried it might need cheese for flavor and to hold it all together, so I put a little mozzarella cheese on half only to try it both ways.

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I have to say it was delicious both with and without cheese. So it’s really up to your own tastes.

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You can do this with any combination of what you have in your fridge including meat and/or vegetables. You can pretty much put anything on a pizza crust!

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