Well now, didn't we have a great fast dinner!! Had pizza dough thawed out - this is the 3rd day for it and didn't want to go any further, but not feeling the least bit creative.
I have Jacques Pepin's book "The Short-Cut Cook" but have not made anything from it. He has an easy simple pizza, "Pizza Maison" that I made and the simplicity of it made it just wonderful.
Here's my post from facebook -
"I have Jacque Pepin’s, “The Short-Cut Cook” but have never made anything from it until today. Had pizza dough to use up, but not feeling very creative. His Pizza Maison is such a simple easy pizza to put together, but the flavor belies the simplicity of the dish.
Sliced tomatoes, thin garlic slices, herbes de Provence, salt/pepper, mozz (I used 1/2 provolone) and red pepper flakes. How simple and easy is that? Pingo Grigio and Ravenswood Zin both went well with it."
![[Image: Apr18PepinsPizzaMaison_zpsd2c83838.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20PICTURES%202014/Apr18PepinsPizzaMaison_zpsd2c83838.jpg)
and, yesterday another great leftover using up the clams from out steam pepper clams - a Clam Pasta Torte
Again, from facebook -
"Used the clams from the other night in a Clam Pasta Torte and it was a wonderful blend of flavors. A layer of cooked pasta mixed with an egg & herbs topped with tomato slices, sautéed onions/garlic, clams, Romano cheese and Jalapeno slices. Lots of ground black pepper over all. What an easy fix for leftovers."
![[Image: Apr17LOClamfritatta_zpsd8b9a982.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20PICTURES%202014/Apr17LOClamfritatta_zpsd8b9a982.jpg)
Forgot to mention tho, I tossed the clams with a little pesto before adding to the torte. Really tasty.