A Cheesemonger’s Pizza: 4 Ways!

Leftover pizza dough is a wonderful thing. It is so great because you can use anything in your refrigerator and prepare a delicious, impromptu pizza from start to finish in less than half an hour. This week I showcase four of my favorite “Franken-zas”, made using extra dough and whatever I have lying around.

Let’s start with a simple breakfast pizza: pizza sauce mixed with sriracha hot sauce, Di Bruno Bros. handmade smoked mozzarella and eggs; simple, delicious and spicy. Just crack the eggs onto the pizza right before putting it into the oven and you are good to go.

Next up is the first pizza with meat in the mix that I have made for some time: pizza sauce mixed with barbeque sauce, pulled pork with broccoli rabe and smoked mozzarella. The night before I made this pizza I just could not finish the pulled pork sandwich that I ordered at SPTR, so I took it home, tossed the soggy bread and reused all the good stuff on this lunch time Franken-za. I already had a bit of mozzarella sitting in the fridge just waiting to be put to good use.

This next pizza is truly a miraculous byproduct of heavy duty fridge cleaning: a bit of tomato and broccoli here, a touch of mild NY cheddar left over from a mac and cheese dish, a forgotten nibble of Trugole from blog posts past, scraps of handmade mozzarella and Parmigiano-Reggiano all mixed together to form something that should never have been so darn good.

Last but not least I leave you with another egg pizza, though this one I dressed up a bit and had for dinner just a few nights ago: Di Bruno Bros. Fruttato EVOO, fresh Jersey tomatoes, leftover handmade mozzarella, grated cheese from the back of the fridge (a mix of Pecorino Romano, Parmigiano-Reggiano and domestic Asiago), fresh eggs, a few dabs of Di Bruno Bros. spicy Abruzze cheese spread and a touch of rosemary to make it look extra fancy.

While all these pizzas were unforgettable, these are not recipes to be painstakingly recreated. I am writing this post to remind people that anything tastes good on top of freshly baked pizza dough. So go on, make extra dough, you never know what inspirational dishes may take shape while cleaning out your refrigerator.

Also please stay tuned in the coming weeks for Pizza Verace Napoletana, a very exciting project I have been working on to recreate authentic Neapolitan pizzas using traditional, name protected Italian ingredients that can be found at our 9th St. and Rittenhouse locations.