Eating cold, leftover pizza is an unappreciated pastime. If you prefer your slice heated like most people, however, you’re probably doing it the wrong way—especially if you use a microwave. Using this quick and convenient method only leads to soggy pizza, not one that tastes out-of-the-oven fresh. In fact, the best way to reheat pizza isn’t in the oven, either.
The ideal pizza reheating method is actually on your stovetop, according to Fox News and USA Today. This heat-up hack started trending on Reddit and has since become the go-to warming move for leftover pizza lovers. Taste of Home specifically recommends using a non-stick skillet like this one. Just place your cold slice on the skillet and warm over medium heat for a couple of minutes. As a bonus, add a couple of water drops to the base of the pan—not directly onto the pizza—and cover with a lid for a few more minutes. The theory is that the water creates steam to melt the cheese without sacrificing the crispy pizza bottom. Here are 10 other foods you shouldn’t reheat in the microwave.
If the latter sounds like too much work, it might be better to consider eating a cold pizza instead. They can be just as tasty as the real thing with a few alterations. Taste of Home recommends adding fun toppings like BBQ sauce, chicken, and bacon, among others, to upgrade your pie. Next, check out these 25 other cooking mistakes that are ruining your food. Taste of HomeWe Gave 6 Pizza Addicts Frozen Pizza….
The post This Is the Only Way You Should Be Reheating Leftover Pizza appeared first on Reader’s Digest.
71 PHOTOSGood Eats: 71 simple Italian recipesSee GalleryGood Eats: 71 simple Italian recipes
Wild Herb Ravioli by Martha Stewart
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Chicken Parmigiana by Now Eat This! Italian | Rocco DiSpirito
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Bucatini Carbonara by Food & Wine
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Shortcut Ravioli Lasagna by Prego
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Sweet Potato, Balsamic Onion and Soppressata Pizza by Food & Wine
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Cacio e Pepe by Now Eat This! Italian | Rocco DiSpirito
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All’Amatriciana with Extra Umami by Food & Wine
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Caprese Salad by Now Eat This! Italy | Rocco DiSpirito
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Braised Chicken all’Arrabbiata by Food & Wine
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Fresh Chile Puttanesca by Food & Wine
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Hearty Minestrone Soup by Food & Wine
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Italian Sundried Tomato, Garlic and Rosemary Chicken Hoagies with Melted Fontina Sauce by An Edible Mosaic | Faith Gorsky
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Stuffed Italian Style Cubanelle Peppers by The Kitchen Prep | Dianna Muscari
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Penne with Asparagus, Sage and Peas by Food & Wine
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Clams and Beans by Kitchen Daily Editors
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Tiramisu by Fabio Viviani
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Chicken Marsala by Kitchen Joy | Amanda Joy McGovern
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Penne with Creamy Vodka Sauce by Campbell’s Kitchen
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Fish al Cartoccio by Kitchen Daily Editors
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Focaccia by Kitchen Daily Editors
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Farfalle with Pesto Rosso, Eggplant and Ricotta Salata by The Foodie Physician | Sonali Ruder
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Sausage and Peppers by Now Eat This! Italy | Rocco DiSpirito
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Big Italian Salad by Food & Wine
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Moscato Meatball Skewers by Melanie Makes | Melanie Bauer
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Mini Deep Dish Pizzas by Martha Stewart
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Sunday Sauce by Food & Wine
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Rigatoni with Lemony Kale-and-Pecorino Pesto by Food & Wine
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Pan-Seared Calamari with Spicy Red Sauce by Kitchen Daily Editors
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Tuscan Bread Salad by Campbell’s Kitchen
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Chicken Piccata by Chez Us | Denise Woodward and Lenny Ferreira
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Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza by Kitchen Daily Editors
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Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco) by Kitchen Daily Editors
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Mussels Stuffed with Mortadella by Kitchen Daily Editors
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Caprese Mac and Cheese by Simply Delicious | Alida Ryder
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Baked Shrimp Risotto by Food & Wine
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Oven-Roasted Porchetta by Kitchen Daily Editors
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Asparagus Ribbon Pizza Garnish & Glaze | Melanie Dueck
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Deconstructed Cassata by Kitchen Daily Editors
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Chicken Parmesan Bundles by Philadelphia Cream Cheese
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Turkey Sausage & Tortellini in Creamy Tomato Basil Sauce by Campbell’s Kitchen
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Lemon, Parsley and Parmesan Plus Bread, Prosciutto and Egg by Martha Stewart
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Brussels Sprouts and Sausage Pizza by Bacon Egg & Cheese{cake} | Shelley Liu
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Homemade Parmesan Marinara by The Cookie Rookie | Becky Hardin
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Pasta with Guanciale, Radicchio and Ricotta by Food & Wine
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One Pot Spinach and Pea Pasta by Savory Nothings | Nora Rusev
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Panzanella by Kitchen Daily Editors
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Linguine with White Clam Sauce by Now Eat This! Italy | Rocco DiSpirito
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Chocolate Chestnut Torte by Kitchen Daily Editors
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Chicken Scarpariello by Food & Wine
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Potato Gnocchi with Mushroom Ragu by Food & Wine
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Shrimp, Asparagus & Tortellini in Lemon-Dill Scampi by Mom Foodie | Robin Gagnon
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Pappardelle with Tomatoes, Almonds and Parmesan by Food & Wine
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Gelato di Gianduia by Kitchen Daily Editors
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Spaghetti and Meatballs by Gourmet
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Slow Cooker Balsamic Chicken Caprese by Well Plated by Erin | Erin Clarke
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Simply Lasagna by Kraft Shredded Cheese with a touch of Philadelphia
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Ricotta and Roasted Tomato Bruschetta with Pancetta by Food & Wine
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Baked Mozzarella Chicken Rollups by The Cookie Rookie | Becky Hardin
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Roasted Red Pepper and Arugula Whole-Wheat Pizza by Marin Mama Cooks | Jackie Grandy
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Lemon-Stuffed Grilled Branzino by Food & Wine
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Linguine with Broccoli Rabe and Walnut Pesto by Food & Wine
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Lemon, Olive Oil and Almond Biscotti by Kitchen Daily Editors
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Mini Kale-Mushroom Calzones with Smoked Mozzarella by Food & Wine
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Spaghetti con Broccoli by Garnish & Glaze | Melanie Dueck
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Pasta Fagioli by Erren’s Kitchen | Erren Hart
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Skillet Pizza by PureWow
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Spaghetti Pomodoro by Simply Sated | Susie Gall
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Toasted Pistachio-Cheese Arancini by Food & Wine
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Spaghetti with Smoky Eggplant Sauce by Food & Wine
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Orecchiette with Sausage and Broccoli Rabe by Now Eat This! Italy | Rocco DiSpirito
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5-Ingredient Gluten-Free Sweet Potato Gnocchi by Heartbeet Kitchen | Amanda Paa
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