Tuesday, May 25, 2010
Grilled Sourdough Pizza Melt
Let's talk pepperoni. Pepperoni is versatile and practical. It can be stored for at least 4 months on the shelf (if you buy the shelf pepperoni), in the refrigerator or longer in the freezer. It is relatively inexpensive and it is well-loved on pizzas everywhere. It is therefore a fun addition to your food storage.
So, in case you are wondering what a pizza melt has in common with the theme of this blog it is that I always keep pepperoni on hand. And when you are eating out of your food storage or pantry it offers a comforting change of pace. You can add it to so many things. Although we are going to discuss canning meat in the next couple months ( I got a new and huge pressure canner) today I am urging you to add a little simplicity and variety to your store of meat. After all, we don't always want to eat tuna fish and canned chicken.
This Pizza Melt is a different way to grill up some pizza heaven. If you are a bread baker you can always whip up some of your own sourdough bread. I cheated and bought the daily discount bread from the bakery. $1.45 for a loaf of heavy bakery bread is a steal and I would be lying if I told you I always bake my own bread.
The Pizza Melt
butter or margarine
a pack of pepperoni slices.
shredded cheese ( stock up on shredded cheese when it is on sale and throw it in the freezer.)
1/2 cup of pizza sauce.
sourdough bread slices
olives -- optional
Heat a grill on the stove to medium. Butter one side of each slice of bread. Coat one slice with pizza sauce, layer with cheese, pepperoni and olives. Top with remaining slice of bread and grill until golden. Turn and repeat.