PIZZA! PIZZA!
After a tiring week and a 3.4-mile run on Friday that included my fastest mile ever, I was ready to take a bath, relax, and eat some delicious homemade pizza. (Yes, again.)
We made not one but two divinely delicious (and competitive) pizzas, each improvised with various toppings found in the fridge. Each pie was distinctly different from the other, but both were insanely scrumptious. See which won!
The man and I usually make one pizza and freeze the other half of the dough—like we did with the Caramelized Onion & Fig Pizza and the Mushroom/Arugula/Basil Pizza. But this time around, we decided to make two pizzas so we had plenty of snacking leftovers!
We started with Bobby Flay’s pizza dough recipe and let the starter rise during our run.
And then, to make it extra fun, we each made our own pizza—a little healthy competition, if you will (and both of which we’d share, of course!).
THE “HERS” PIZZA
Also known as: The “All The Things!” Pizza
- jarred tomato sauce
- fresh minced garlic (over the sauce, under the cheese and toppings so it didn’t burn)
- then a layer of mushrooms, spinach, and arugula (generous supplies of all)
- then a layer of mozzarella cheese
- …then another layer of mushrooms and arugula
- after baking for about 10 minutes at 350 degrees, we added 2 fried eggs
- after baking at 500 degrees with a watchful eye for 7-9 minutes, it was ready!
- add basil leaves before serving (they look weird because they thawed from the freezer)
- add Cholula because duh.
MORE PHOTOS of this wondrous creation:
Before baking (we like to sprinkle corn meal between the dough and baking sheet)
Just one of my glorious runny-egg slices!
THE COMPETITION:
THE “HIS” PIZZA
Also known as “The Springtime Veggie Surprise” because of its atypical-yet-delicious toppings:
- jarred tomato sauce
- again, fresh minced garlic over the sauce, under the cheese
- a layer of zucchini, onions, radishes (my idea!), and spinach
- then a layer of mozzarella cheese and crumbled goat cheese
- another layer of the same veggies
- after baking at 350 degrees for 10-15 minutes, add basil and devour!
MORE PHOTOS:
Bright and colorful before baking!
An artful slice
AND THE WINNER IS…
… yeah, there’s no way to choose. They were both the best pizzas we’ve had, hands down.
I make sure to use cornmeal also when making pizza at home, I also make sure to get my baking stone nice and hot so my crust has a little crunch to it. I have never had an egg on pizza put every time I see it I want to try it! Maybe I will do that on the next batch of homemade pies!!
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If you do, let me know how it goes! And a baking stone is on my wish list. 🙂
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Congratulations on your fastest mile! Eggs in pizza?! WHAT?! It looks super delicious. My hubby makes great pizza, so I showed it to him for reference 😉 haha! I have to get him a baking stone sometime soon! 😀
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I am of the school of thought that a fried egg will make any (savory) dish better… also, Cholula. Refined tastes, what can I say.
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YES! I just can’t believe that we didn’t think of it haha!
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Fried eggs are amazing on anything!!! I would pick your pizza!!
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I have to say, the goat cheese, zucchini, and onions on the man’s pizza made it quite the fierce tie.
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Ok, I admit, I had no idea what cholula was. I’m just a little Italian girl from upstate New York.
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Ha! Do you like spicy things? If so… be prepared for your world to change! 🙂
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Pizza is the food of the gods, these look incredible!
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Ha, thanks! And agreed 🙂
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