I just can’t let cold, leftover pizza go to waste. So, taking a cue from Mathieu Palombino of Motorino Pizza, I’ve learned about resuscitated pizza.
Avoid wet, soggy pizza with way too many ingredients and pizza with freaky toppings. Simple cheese pizza or pizza with just a few quality ingredients are best. That rule applies to all pizza consumption, not just this recipe.
- 1 handful grated Parmesan or Gruyère cheese
- 1 slice leftover pizza
- 2 slice bacon
- 1 large egg
- extra-virgin olive oil (for drizzling)
Preheat the oven to 450 degrees F. Sprinkle Parmesan or Gruyère – or any real cheese you have – on a slice of leftover pizza. Place the pizza on a baking sheet lined with parchment or aluminum foil and put it in the oven for a few minutes, until the cheese starts the bubble.
Meanwhile, sauté the bacon in a pan over medium heat. When it’s done, remove and reserve the bacon. Drain the excess fat from the pan, but don’t wipe it down. Crack the egg into the same pan and cook sunny-side up. Top the pizza with the bacon strips, then the egg. Drizzle with high-quality olive oil.