January 18, 2013

    With an abundance of dill and basil on hand, I blended up a quick pesto, which led me to thinking what am I going to do with this mostly dill pesto?  Eggs could be nice....Eggs on a pizza with dill could be real nice....Leftover salted pork....done and done!

    This pie is wonderful and probably one of the best pies you will ever have.  I am usually a modest person for those of you who may be reading this blog and not know me very well.  It's just that good simply because A) it tastes AMAZING and B) because you can eat it anytime you want without feeling like you're an animal eating pizza at 9:00 in the morning.


Load it up.

 Crack dem eggs.

Missing egg, but still a winner.


Champion slice!

Dill Cream
(Sorry didn't measure this one.)

1 Tbsp. olive oil
2 Tbsp. sour cream
1/2 c.-3/4c. loose dill

1/4 c.-1/2c. basil
2 garlic cloves
juice of 1 lime or lemon (I used lime)
salt and pepper


1 dough
2 eggs
1/2 c. salted pork chopped into 1/2" cubes
mozzarella &parmesan
handful of fresh spinach

    Blend all of the ingrediants except for the sour cream in a food processor about a minute.  Then fold in the sour cream into the mixture, either by hand or pulse a few times in the food processor.  Set aside.  Next prepare the salted pork by cutting it into 1/2" cubes and tossing it in a pan until the cubes shrink about 50%.   Once those two step are finished, it's time to roll out the dough.  I would suggest pre-cooking the crust with a splash of olive oil for about 2- 3 minutes and then adding the toppings.  Smear the pesto, then add cheese eggs and pork.  Bake for another 6 to 7 minutes, or until the egg white is pale white.  If you add the eggs too early in the game you will not achieve a runny egg and char on your crust, and frankly you want both.  We forgot this step, but luckily the pie still tasted killer.  Once it's cooked take a spoon smear the egg yolk over the entire crust.  Eat!!!!!