Week 48: Leftovers – Pizza Bread Pudding

Having to work every Thanksgiving evening and rarely getting a chance to indulge in a hot turkey meal, let alone leftovers, I’ve opted to take this challenge in a different direction and offered leftover pizza a chance at metamorphosis.


First it begins with a pizza.


And a metric fuck-ton of willpower.


After some lonely time cooling down, that tasty-looking pizza got packed away to become way less sexy leftovers.


Even without that fresh oven glow, this pizza still looked so tasty. Working quickly to fight off taking even a nibble, I cut each piece into small pieces.


I whipped together a big bowl of eggs, cream and parmesan.


After stuffing muffin tins with pizza cubes, I poured the cream over until each was just full and applied a quick hit of parmesan over top before placing these confused beauties in the oven.


So foreign and alluring at the same time.


A bottle of Taurasi made for a killer pairing with all the leathery, meaty, dark fruit characteristic of Aglianico complementing the heartiness of each marinara-coated morsel. The wine is rich and structured but really comes alive in front of flavors that can match its intensity.


Judge me if you must but I found much joy in these little pizza desecrations. They’re definitely worth a revisit.



Week 41: Bottled Sauces from Scratch – Elote Pizza with Red Onion, Avocado & Homemade Mayonnaise

When considering a “bottled sauce” to tackle for this week’s challenge, the list was surprisingly short. Homemade mayonnaise has been a long overdue project, which originally made the DIY queue to up my sandwich game. While mayo doesn’t play a significant role in my food otherwise, there are some dishes that lean heavily on the condiment. Elote, grilled Mexican corn slathered in mayo, cheese and lime, is not only a tasty street food treat but also has serious pizza potential.


To begin, white corn was roasted in the oven for 30 minutes at 400°F.


For extra pizzazz, some care was taken to char the outside over a stovetop flame. Beyond the actual act of eating, this was probably the most satisfying portion in the making of this pizza.


The mayonnaise-making party began with finding the right oil, which I didn’t have any one suitable type, thus fashioned a three-part blend of canola, coconut & avocado oil. I used 3/4 cup of oil to 1 large egg yolk, a seemingly agreed upon ratio.


With a bit of fancy hand jiggling and a steady oil-pouring hand, a fresh batch of mayonnaise was born into this world.


From here, all flavors mildly related to elote were yanked from the fridge for integration. Feta played as a stand-in for the lack of cojita. Red onions and avocado generally have no place on corn but can definitely play well on the flat surface of a pizza.


The charred corn-off-the-cob was mixed with all things creamy: mayo, feta and crema Mexicana. A dash of Tajin was added for evenly spread flavor.


Mayonnaise and crema Mexicana also made up the base sauce.


While the oven did its duty, orange wine was poured to enjoy in advance as it can be rather cerebral and a sip before food allows for less distractions and finely-tuned judgments.


The pizza cooked beautifully, thin with just enough structure for the weight of two ears’ worth of corn plus all the accompanying goodies.


Avocado, hot sauce & a squeeze of lime finished the pie.


The Radikon orange wine had so much personality to offer with abundant acidity needed to balance with the lime juice squeezed over the pizza. While orange wines can range significantly in quality, good ones keep drinkers intrigued with the complexities achieved. This one caught my attention, and happens to play nice with even mildly spicy food.


The pizza was a delightful play on balance, both between creamy and bright flavors and the sweet and spicy elements present as well. The orange wine worked as an equalizer as well and had no issue handling the double dose of spice this pizza saw. What I mean by all this is that this pizza was killer and I liked it a lot.