This isn't actually a recipe, but more some food inspiration for those of you with leftovers in need of eating. I had no intention of writing about it or recording what went into it but it was so freaking good I've got to put down some ingredient guestimates. You can't go wrong with cheese, cheese and more cheese, but there's a lot of spinach on it as well so it can't be all bad, right?
First things first, you're going to need some leftovers. You'll need some leftover grits from my Shrimp & Gouda Grits recipe and one piece of leftover chicken from my Spinach and Artichoke Stuffed Chicken recipe. In addition to the leftovers, you're going to want some spinach (enough to cover the whole pizza), about 2 T. milk, 2 T. sour cream, 4 oz. cream cheese, 1/4 c. grated Parmesan and a whole bunch of shredded mozzarella.
Preheat oven to 425 degrees. Spray a round pizza pan with nonstick cooking spray. Press your cold leftover grits down to form a circle about 1/4 - 1/8" thick. If the grits stick to your hands, get a bowl of cold water and keep your hands wet while you press the grits out. Sprinkle a generous amount of mozzarella cheese over the grits. Bake at 425 for about 10 minutes or until cheese is starting to brown.
While grits crust is pre-baking, combine milk, sour cream and cream cheese in a small sauce pan. Bring to a boil stirring frequently and cook until cheese is melted and combined. Add Parmesan and pepper to taste. Try this sauce now because it's delicious...props to you if you can stop at just one spoonful. Reduce heat to low and let simmer until crust is just about done pre-baking. Once sauce has thickened up you could turn the heat off.
After pre-baking, take the grits crust out of the oven and let rest for a couple minutes. The grits soften up when heated so it's helpful to let everything set back up a bit. Put an even layer of baby spinach over the crust. Sprinkle with a thin layer of mozzarella. Spoon sauce over and spread evenly. Cube up chicken breast leftover and spread evenly on top. Top generously with more mozzarella. Bake an addition 20 minutes or until top is golden. Pull from oven and let sit for 5-10 minutes so crust and cheese has a chance to set back up. It's not going to be a hand-held pizza experience, but if you give it a chance to sit for a few minutes it will hold together nicely while you house it with a fork.
Now having documented this goodness I'm feeling like I have to get back to the kitchen for round two. I'm going to be craving this one down the road for sure and the best part is it's gluten free so my joints will thank me later!
