Not another recipe! Yep. This one marks the christening of The Casserole Pot, a wonderful new op-shop gift from friends to celebrate the commissioning of the pizza oven.
This afternoon we had a lot of vegies left over after a long pizza lunch, so the Pot came into its own…
PIZZA LEFTOVER CASSEROLE
- 2 cups chopped pumpkin
- 1 cup chopped sweet potato
- 1 cup thickly sliced yellow and green zucchini
- 1/2 tin anchovies
- 1/2 cup olives (I used Kalamata and green)
- 1/2 jar pasta sauce
- 3-4 fresh tomatoes, chopped
- 1 roasted and skinned capsicum, chopped roughly
- 2 cloves garlic, finely chopped
- 1/2 onion, chopped
- splash of olive oil
- Tin of chick peas, rinsed and drained
Preheat casserole pot with lid on in moderately hot pizza oven. When hot, splash in olive oil and add onion and garlic (keeping pot in the mouth of the oven). Add vegies and tomatoes, stir through, and slide back into the oven for a few minutes. Slice half the olives. Chop the other half very finely with the anchovies. Add olives, anchovies, pasta sauce, chick peas and 1/2 cup water to the pot. Stir through, replace lid and close oven. Check and stir after 5 minutes in case too hot (vegies burning on sides of pot). If all is well, continue cooking, stirring every 10-15 minutes or so until vegies are tender. Chances are that after a pizza lunch you won’t eat it till the next day, so just don’t forget to take it out, cool it and stick it in the fridge!