You're probably doing it wrong
how to reheat your pizza and how I like to eat it the morning after
I probably don’t need to convince any of you that pizza leftovers are worth their weight in gold. So many of you geeked out over my pizza croutons on a winter salad, so simple! Such a great return on investment!
While a cold slice of pizza straight from the fridge and eaten over the sink is ELITE IMO, there are times when you want to reheat your slice like a respectable adult human, and I have this to say about it.
General rule of thumb:
Preheat a cast iron or stainless steal pan big enough to house your slice to medium heat
Add a little glug of oil and swirl to coat
Place your slice in the pan, reduce heat to medium low, and wait about a minute until it is starting to heat through
Add a splash or two of water to the pan and throw a tight fitting lid on there - this part is KEY. It will create a few minutes of steam inside, essentially coaxing that dough to rehydrate and then crisp, while the cheese melts back into goo like god intended
Remove your pizza from the pan once all the water has evaporated and/or has absorbed back into the crust. It should easily lift out of the pan, if it doesn’t there is a good chance it needs another twenty or thirty seconds
Make it a Pizza Egg n’ a hole (same principle + an egg):
While your pan is preheating to medium, cut a circle into the center of your slice
Tuck them both into the hot pan with a little oil and once your slice and circle have begun heating through, drop the heat to medium low
Glug a little more oil into the hole and drop an egg in there
Season how you like to season your eggs
Splash some water into the pan and throw a tight fitting lid on there
Check after a minute or two and you will likely see a wonderfully opaque and perfectly cooked sunny side upper. Use a fish spatula or something else thin and metal that can slide fully underneath to move the slice to your plate
Again, it should easily lift out of the pan. If it doesn’t, there is a good chance it needs another twenty or thirty seconds
I am a salad-on-pizza girly (hi,
!) so this slice should get topped with salad for added crunch and freshness, lots of lemon or a vinaigrette for much needed acid, and a generous dusting of parmesan for good salty measure. ENJOY!
