Ok so that is probably blasphemous, but don’t we all crave chill, cozy nights where we can get into pajama pants at 6 pm, get reacquainted with our tv and not have to venture outside again till tomorrow comes ?
These kind of nights practically demand pizza and I like to experiment. Planning new, inventive and scrumptious pizzas is satisfying in more ways than one. Wink.
We usually make our tried and true, Goat Cheese, Tomato, Crispy Garlicky Kale and Caramelized Onion pizza as a fall back in case our experiment goes awry. I’m telling you, that pizza is solid. We use Trader Joe’s dough (white, herbed or wheat) and bake it at 425 with some olive oil, salt and black pepper for a few minutes to make sure it gets nice and crispy and not doughy from all the toppings we plan to pile on.
Add a can of drained chunky tomatoes, marinara sauce and goat cheese and put it back in the oven. Saute some ripped up kale with garlic bits, olive oil , salt and pepper. Once the goat cheese melts a bit, take out the pizza and pile on the kale and caramelized onions. Throw it back in the oven for enough time to get the crust to desired crustiness and to let the flavors meld into each other.
Last Friday we tried to make an egg pizza. We tried a delicious one at Nellcote a few weeks ago and got inspired.
We started out baking the white crust for about 7 minutes and also roasting as much garlic as you can stand with olive oil, salt and pepper for about 40 minutes until light brown and very mushy. If you want some more flavor add in some rosemary or other herbs.
This roasted caramelized garlic goodness will be your sauce. Spread it on the pizza dough and add some shaved, sharp cheese. We used Black Pepper Toscano cheese from Trader Joe’s ( are you sensing a theme here?) and threw it all over the pizza. Bake that until the cheese is melted, runny and probably igniting your salivary glands just by looking at it. Toss a few handfuls of arugula on there. Note, it will severely wilt so be generous.
Now, as I mentioned earlier : this is an experiment! I have yet to perfect the amount of time to just barely cook the egg so its yolk spreads its buttery richness into every cranny of the pizza and you are left to mop up whatever sticks to the plate with the last morsel of crust. Once the arugula wilts into the cheese a bit, crack 2 eggs on top. We kept our eye on the eggs and the whites looked soupy for about 4 minutes, so we tested it a few times. Once we took it out after about 5 and 1/2 minutes , it was clear that the yolk had cooked a bit more then we’d like and it was not of desired runniness.
No matter! It was still delectable and I’m sure there will be plenty of time in the future to experiment with egg pizzas. Challenge accepted!