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About cup or so Leftover Corned Beef (From St. Patrick’s Day!)
About 1/2c Sauerkraut
Grated Parmesan Cheese (Store shelf kind)
Mozzarella Cheese, shredded
Thin Pizza Crust
Oregano
Leftover Horseradish Sauce
– 2 Very good size Tablespoons of Horseradish
– 3T Light Mayo
– 1 tsp Ground Mustard Powder
– Couple grinds of Black Pepper
– Good shake of Garlic Powder
– 1/8 tsp Sugar
– Pinch Sea Salt
– 1.5 to 2T Red Wine Vinegar
– 1/4c Sour Cream (In a pinch, I’ve used 1/8c Milk)
– Premake and place in fridge.
Lightly brush EVOO on both sides of crust. Spread THIN layer of horseradish sauce. Sprinkle with Parm. Cheese. Top with meat, then sauerkraut. Top with moz. cheese. Sprinkle entire crust with more parm. cheese. Then sprinkle with oregano. Bake accordingly.
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