The other day, I made these yummy little mini pizzas out of leftovers I was trying to chuck from Thanksgiving before they got gross. I had some leftover vegetable tofu loaf that I wanted to get rid of asap, tons of good cheese and these weird Pepperidge Farm 7 Grain Deli Flats that I picked up as a quick, easy, low cal substitute for a veggie burger bun. I also had a jar of Puttanesca sauce that had been opened and some onions.
So as I was in a tremendous hurry and starving (or maybe I was only in a hurry because I was starving), I popped two deli flats in the toaster oven to crisp up while I got the other ingredients out of the fridge. After they were relatively firm, I topped them with the Puttanesca, tofu loaf crumbles, raw chopped onions, red pepper, other herbs, salts and spices and then an aged white cheddar that I sliced up thinly. I popped them back in the toaster oven until the deli rounds were crispy and the cheese was melted. I think I actually hit them under the broiler for a second, too, in order to even out the doneness. I can’t remember. Anyway, I pulled them out, threw them on a plate and added a little fresh basil for flavor and garnish and BAM! Dinner in ten minutes!
Recipe for the Veggie Tofu Loaf after the jump!