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.
6,127 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
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20249285
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20242,2095
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...November 29th 20242,1485
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...November 21th 20242,0545
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...September 27th 20245,0115
Other pages you may also like
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 201876 K 24.3
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?February 28th 201839 K4.3
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...November 26th 201849 K4.6
Let's rehabilitate the burger
The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...April 10th 20216,1044.9
The return of the "Norman hole"
You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...December 18th 20219,8844.8
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.