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Sadly, the frigid weather continues in NYC, with yet more polar vortex temps and another snow storm today. I’m thankful it’s not as bad as Boston, but still – I’m OVER IT! Especially since all I hear about from my family in California is how unseasonably warm and gorgeous it is right now. I mean come on, people swimming in the Pacific in Santa Cruz in February?!

I entered a 4M NYRR race in Prospect Park this morning but couldn’t motivate myself to get out of bed early this morning. It was the first time I’ve not shown up to a race – but to be fair, going all the way to Brooklyn for a 4 miler in this weather just didn’t seem worthwhile. To make up for it, I allowed myself to sleep in (much needed) and then E and went on an enlarged “loop” of Central Park, from Stuy Town to the East 60th street park entrance, around the park (plus an extra reverse Harlem Hill loop), back downtown and ending at TJ’s for our weekly shop. It was COLD – as in my hand warmers and two pairs of gloves felt useless and I thought I was getting frostbite COLD – but fitness wise, I felt strong and it was reassuring to know that I’ve been able to somewhat maintain my endurance since my longer runs this past Fall. My speed is another story…I did my first treadmill run of the year last week with some 1min x 8 intervals at 9mph, and it was surprisingly difficult!

By the time we got home, we were freezing, starving and in need of a filling, hot, delicious meal. We often make eggs post-run, and I had some pizza dough in the fridge, so I decided to do a twist on Florentine pizza (egg, spinach, cheese), which I’ve had in restaurants and LOVE. I make pizza all the time with a wide variety of veggie, meat and/or cheese toppings, but this one was so awesome that I decided to finally do a pizza recipe post! Here are a few other pizza variations I’ve made in the past (chicken sausage/veg/feta, cherry tomato/veg/mozzarella, zucchini/veg/feta).

IMG_5796  Pizza night Fresh out of the oven

This one isn’t so much a recipe as a choose your own adventure type of meal. I always use a rainbow of veggies and some cheese, but the rest varies depending on my mood. The (+) stands for whatever you want to include to make the pizza a bit more exciting (and ideally, to boost the protein content) – for example, chicken sausage, eggs, a different cheese, pesto or tomato sauce as a base, etc. I also like to think of the (+) as standing for extra nutritious – obviously you make this whatever you want it to be, but it has the potential to provide a ton of vitamins, minerals and fiber from all the veggies and whole wheat dough, lean protein and a little fat. I love Trader Joe’s whole wheat pizza dough, as it is fast and easy to use, cheap, nutritious, and freezes nicely, but you can certainly make your own or use another brand.

If you use TJ’s, one ball of dough is enough for 2 thin crust pizzas (1 pizza = 8 slices –> feeds two people), which I recommend if you’re trying to keep the calories under control with all the toppings (and if you’re like me and want to save room for a little wine and dessert). If you’re feeling especially hungry, try pairing with a side salad and make sure you include a protein topping to make it a filling and balanced meal. Here are some before and after shots of today’s pie {cage-free large eggs, goats cheese, zucchini, kale, spinach, light shredded mozzarella, sundried tomatoes, mushrooms, red onion, TJ’s quinoa pesto as a base}.

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Ingredients

Whole wheat pizza dough (½ of TJ’s dough ball)
A little flour to work with the dough
Cheese of choice (I like TJ’s shredded fancy light mexican blend, goats cheese, and/or feta)
Sauteed veggies of choice (My favorites: shallots, red onion, spinach, kale, sundried tomato, cherry tomato, zucchini, yellow squash, mushrooms, eggplant)
Olive oil (to cook veggies)
Salt and pepper (to taste)
Possible (+)  items: Chicken or regular sausage, eggs, pesto (TJ’s quinoa pesto is amazing as a base), tomato sauce, other meat/soy/other toppings of choice

Directions

  1. Let pizza dough sit at room temperature for 15-20 minutes
  2. Preheat oven to 425 degrees F
  3. Chop/sautee your toppings of choice (veggies, sausage, etc) – make sure the veggies aren’t too watery to get a nice, crisp pizza (tip – don’t crowd the sauté pan to prevent from steaming and thus getting soggy)
  4. Flour work surface and hands, then stretch the dough outwards into a small circle, place in greased pizza pan and stretch further to fit the pan (I use a metal pan as pictured above – I haven’t found pizza stones to be any better). If the dough shrinks back slightly keep stretching it until it stays (starting to put the toppings on helps too).
  5. If you’re using pesto or tomato sauce as a base, put that on first. Then put a layer of cheese if using (I sprinkle on a thin layer of shredded cheese). Evenly spread veggie toppings (and meat if using) next. Then finish off with another sprinkle of shredded cheese and/or little pieces of other cheese (e.g. feta, goats cheese, ricotta etc). If you’re using eggs, crack 1-3 eggs on top of the pizza (spaced apart evenly if more than 1).
  6. Place in oven for ~12-15 minutes. Keep an eye on the pizza to make sure the edges don’t get burned (they should be crispy and nicely browned) and to check the progress of the eggs. In my oven, 15min was perfect for the eggs – whites cooked but yolk still slightly runny. Sometimes the middle cooks more slowly than the edges (perhaps a downside of the pizza pan vs pizza stone)
  7. Take out of the oven, cut into 8 slices, and enjoy!

Yield: 1 pizza, 8 slices

Serving size: 4 slices

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