Don't throw away your pizza crusts
You've probably already noticed that at the end of a pizza meal, at least half of the participants have left the crusts in the boxes or on the plates that many don't eat.
Naturally, one would tend to put them "to the birds", or worse, to throw them away, and it's a shame because they are in fact reusable.
Naturally, one would tend to put them "to the birds", or worse, to throw them away, and it's a shame because they are in fact reusable.
10 K 4.9/5 (17 reviews)
Keywords for this post:PizzaCroutonsRecoveryLeftoversRecycleLast modified on: April 22th 2023
Don't throw away your pizza crusts
These pizza crusts are in fact pieces of cooked pizza dough, which are often, at least partially, "flavored", meaning that there is a little bit of cheese, herbs, tomato sauce, toppings or even all of these at the same time.
So they have a lot of taste, which makes it a shame to throw them away!
Well, at the same time if we don't throw them away, we tend to put them aside, and a few days in the fridge can easily dry them out.
So to reuse them, it is better to cut them in small pieces first.
Then put them in a frying pan in a base of olive oil (for example)...
... and grill them to your taste.
You can then use them a bit like simple croutons, but they will be much better!
Like in this simple raw beet salad, or to replace bread in a panzanella.
To sum up: Don't throw away pizza croutons, but rather grill them and use them as delicious croutons.
So they have a lot of taste, which makes it a shame to throw them away!
Well, at the same time if we don't throw them away, we tend to put them aside, and a few days in the fridge can easily dry them out.
So to reuse them, it is better to cut them in small pieces first.
Then put them in a frying pan in a base of olive oil (for example)...
... and grill them to your taste.
You can then use them a bit like simple croutons, but they will be much better!
Like in this simple raw beet salad, or to replace bread in a panzanella.
To sum up: Don't throw away pizza croutons, but rather grill them and use them as delicious croutons.
Lasts posts
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20251,9515
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20251,3885
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 20251,278
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20253,8675
The importance of sieving
In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?September 3rd 20258,3023
Other pages you may also like
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...January 14th 202215 K
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.February 15th 201883 K 24.3
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?July 28th 20256,557 13
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...March 26th 201245 K4.5
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...January 30th 201563 K4.0
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.