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

Pie

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!!!!!

We survived Sandy Special

    Fortunately for Erich and I, we were sheltered from Sandy as she hit the surrounding New York area full force.  We live in an apartment complex in Ditmas park, and though we have many windows they all face out to a large shaft.  Instead of peering out our window and witnessing heavy rains and gusts of wind removing hundred year old trees, we viewed the windows of our neighbors, who also peered out curiously to look for signs of destruction.  Nothing appeared too terrible.  We could only hear the howl of Sandy as she bounced off the outer walls of the building and the lights flickered every now and again, but the power remained strong and so we cooked on.

    Erich and I cooked a storm worth of food.  Butternut squash soup, bread, sunflower seed chocolate chip cookies, and pizza.  We made pizza before Sandy hit on Saturday night, and then again on Tuesday night, post storm.  The first round of pizzas were delicious, but we were in survival mode, and ate for our lives!  So Tuesday night we decided to recreate them for our new blog!

    I love fall.  It is the season of the year that I crave most.  I love the colors of the trees and the patterns they create on the sidewalk.  I love layering up in cozy sweaters and mulling cider.  And, I love perusing the farmer's market and seeing all of my favorite ingredients in their prime...apples, squash, kale, cauliflower, and last but not least, brussel sprouts!  It seems silly now looking back at my childhood and remembering when my mom used to make me eat brussel sprouts.  My nose would wrinkle in disgust as the little baby cabbages were spooned onto my plate.  She didn't really think I was going to eat those?!

Now I cannot get enough of them!!!

    This pizza came to life about a year ago, but its recipe has aged wonderfully.  I start off by making the dough in advance.  I use Deb's recipe over at smitten kitchen, and double the recipe.  Warning, you can store one of the doughs in the freezer for future use, but this is unlikely if you have two great ideas for pie at the present moment!  This is usually the case for us.  Erich and I will both have new pie recipes that we simply cannot wait to make, so we end up making and eating two pies.  Sometimes there are leftovers when we are being good.  Don't judge.  That is how good our pies are.  Just saying...

    While the dough is rising, I peel the brussel sprout leaves off, and saute the garlic, onion, and brussel sprout leaves in a pan for a few minutes with some olive oil and a dash of fish sauce, balsamic, or soy sauce.  This time, I used soy sauce.  Fish sauce gives a funkier, meatier taste.  Try it!

    Then I stretch out my dough, sprinkle some olive oil on top, and pre-cook it for a minute or two in the oven at as high of a temperature as possible.  Then I top it off with the rest of the ingredients except for the truffle oil, and bake it in the oven for around 6 minutes or until the egg white appears white.  I use two eggs for larger pies, and 1 egg for smaller pies.

   After it's pulled out of the oven, I drizzle white truffle oil on top and then smear the egg yolk and truffle oil over the entire surface of the pie.  Salt and pepper to taste.  Enjoy!


Sandy Sprout Special

Toppings
1/4 red onion diced
3-4 brussel sprouts
1 garlic clove
1 tsp. fish sauce, soy, or balsamic vinegar
1-2 eggs
1 tbsp. truffle oil

few slices of mozzarella
handful of grated parmesan or pecorino

salt and pepper as needed
olive oil

dough recipe found here!

Hope you all weathered the storm as well as we did.  Our thoughts go out to those who did not...

-Ash