Pizza Week is such a happy time! A party last night, and an Ethiopian-inspired pizza tonight. The only thing that could make this week better…
Getting a free lunch from Gursha earlier this week! The guy really loaded up the boxes, and as usual…
there was a TON of leftover injera. And I love finding new ways to use leftover injera.
I also like finding new ways to use the takeout box – Wilson kept me company while I was alone in the office. Anyway.
Preheat your oven to 425.
I really can’t give you any measurements ’cause it depends on how much injera you have leftover. That’s why we call this intuitive cooking, if you didn’t notice at the top of the blog there. Anyway (again), chop up the injera. Meanwhile,
we’re gonna need some margarine, and some Daiya mozzarella shreds. It’s pretty similar to how we start out making injera porridge.
Melt it down – you may need to stir it up a little.
Add the chopped injera,
stir to coat. Stir and stir and stir. It might clump a little, just keep stirring!
Season to taste with berbere, turmeric, garlic powder, onion powder, maybe a little salt and nutritional yeast.
STIR. By this time the bread will be starting to soften and shrink. Add water a little at a time and KEEP STIRRING.
The injera will start to break down and become smooth – it doesn’t have to be perfectly smooth, stop adding water when it starts to smooth out. How many more times will I say smooth??
Turn the injera mixture out onto a pizza pan covered with parchment paper. You might be safe just greasing the pan, but I was afraid the melted cheese might stick.
Press it out with your fingers. In my family it’s really cool if you can touch burning hot food with your bare hands, so that’s what I did. You can let it cool a little if ya want to, though.
Bake the crust at 425 until it gets crispy around the edges.
Meanwhile, saute onions in margarine and season with berbere and a little salt.
The other night I wasted some of this Daiya provolone on that crock pot pizza, so I had to redeem myself tonight!
There’s no sauce on this pizza, just add a layer of Daiya provolone to start.
Top with baby spinach and the sauteed onions,
more Daiya shreds (and I tore up the last piece of the provolone and threw that on, too),
and tomoato. Then drizzle with a little olive oil. I also sprinkled a little berbere on top.
Bake at 425 until the cheese is nice and melty and beginning to brown.
The edges of the crust will also brown up nicely and get extra crispy. It really only gets that way around the edges, but the inner part of the crust does firm up.
The Daiya slices melt faster than the shreds,
but I think they also help the shreds melt – I noticed when I bake the shreds with a liquid (like drizzled oil, hot sauce, and in this case the melty slices) they melt better.
And I like combining the two because the shreds add the stretchy, chewiness the slices are lacking. They have two distinct flavors that are great together.
BUT THAT CRUST, THO. The injera with the spices, cheese, veggies………
Yes. Yes, I love this pizza. I love the onions and spinach. The big chunks of tomatoes with the sourness of injera crust remind me of the tomato salad at Little Africa. I know it’s pretty fattening, but we’re basically in the middle of Fat Week (can you believe some people only have Fat Tuesday??). I can usually put away a whole vegan pizza easy, but the injera crust is very filling. I have leftovers for lunch tomorrow.
Oh, and I started eating the pizza with a fork and knife because I could tell the inner crust was way softer than the edges, but I actually was able to pick the slices up like regular ol’ pizza.
I think this probably my favorite use so far for leftover injera. What’s yours?
OH, I almost forgot – traditional injera is made with 100% teff flour and is gluten free! Sometimes it’s Americanized with other flours to kill the unique sour taste, so watch out for that.