How amazing is pizza?
How amazing is pizza AFTER A RACE?!
Yes, the answer is, “even more amazing.”
Okay so usually not right after a race, especially a long race. Right after, I feel more like puking than eating. But later that day, look out world because I’m eating everything.
I’m probably more proud of this fact than I should be, but my serving size when it comes to pizza is one. One whole pizza. But as much as my stomach growls at me when I run past the heavenly scent of Domino’s on my runs, I want a pizza that makes me feel less like crap after a long run or race, not more like crap.
Enter, the homemade pizza. It can be as simple or as complex as you like. We often end up picking up pre-made pizza dough from Trader Joe’s because it’s magically delicious, has great texture, and it saves a bunch of time. But I spent my high-school and college Saturday nights attempting to perfect homemade pizza dough (I didn’t have a ton of friends…) so when I have to time, that’s always my go-to option.
Making your own dough really not that difficult, the most time-consuming part is letting the dough rise, which requires no work from you except the occasional encouraging cheer for the dough. It’s easy to work with, the texture is great, and it makes enough for at least three pizzas (probably more if you have the appetite of a normal person, not a hungry sasquatch like me) You can find my recipe for it here.
If you want to get even fancier, you can also make your own pesto. Yeah, you could buy pre-made pesto, but then when people tell you how amazing the pesto is, you won’t be able to smile wryly and say, “why thank you, it’s homemade,” and wink at the camera. This is also a simple recipe and it’ll make you enough for many future pizzas, which is such a happy thought. You can check out the recipe here.
And of course, you can always buy a cow to create your own cheese. I wouldn’t dream of eating pizza without cheese right from the cow.
Just kidding. I get my cheese from Costco.
Now, this particular pizza is what I think about when I’m having a bad day and need some cheering up. Just the thought of holding a slice in my hand puts a smile on my face. Once it’s done baking and I catch my first glimpse of it in all its glory, I have to hold back tears of joy.
This pizza has a pesto base topped with mozzarella cheese, caramelized onions, sauteed mushrooms, spinach, sun-dried tomatoes, and Parmesan cheese. I didn’t stop there, though. Once this beautiful creation cools down a bit, I added fresh basil and a drizzle of balsamic glaze.
Feel free to use fresh mozzarella if you wish. I’ve tried it before and it is also amazing, just a different sort of amazing. FYI, Costco mozzarella is pretty much made for creating epic pizzas. It’s thickly shredded which allows for great coverage.
And the more important rule of making homemade pizza: DO NOT NEGLECT THE CRUST. I’ve created a super simple mixture that you will brush before you bake your pizza and right when it comes out of the oven. If you decide to skip this step, your life will lack a great deal of happiness. Trust me, this will make your pizza go from, “it’s good” to, “yeah, there’s no way I’m not eating this whole thing.”
Post-Race Pizza
Ingredients
For the Balsamic Glaze
- 1/8 cup sugar
- 1/2 cup balsamic vinegar
For the Pizza
- 5 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 sweet onion, thinly sliced
- 1 tbsp sugar
- 1 cup mushrooms, sliced
- 1 pizza dough - homemade or store bought
- flour, for dusting
- 1/4 cup pesto - homemade or store bought
- 1/2 cup fresh spinach, chopped
- 1/4 cup sun-dried tomatoes
- 1 cup mozzarella cheese, fresh or shredded
- 1/2 cup parmesan cheese, shaved
- 1 handful basil, chopped
- balsamic glaze
Instructions
For the Balsamic Glaze
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Combine balsamic vinegar and sugar in a small saucepan on medium-high heat. Let the mixture come to a simmer. Stir regularly so the mixture doesn't burn. Once the mixture has shrunk to about half its size and it sticks to the spoon when you stir, take the glaze off the stove and set aside to cool.
For the Pizza
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Preheat oven to 500 degrees. Mix together 2 tbsp of olive oil, garlic powder, oregano, and salt. Set aside.
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Heat two tbsp of olive oil in a pan to medium heat. Add onions. When onions are soft, add the sugar and stir until involved. Continue to cook until the onions turn a caramel color. Set aside.
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Heat one tbsp of olive oil in the pan to a medium heat. Add mushrooms and cook until they have a golden sear. Set aside.
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Roll out pizza dough on parchment paper. Spread the pesto on the dough, leaving 1/2 inch to spare around for the crust.
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Using a pastry brush, brush the olive oil mixture on the crust.
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Sprinkle 1/4 cup of mozzarella cheese on the pizza. Add onions, mushrooms, spinach, sun-dried tomatoes, the rest of the mozzarella cheese, and the parmesan cheese.
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Bake for 10 minutes until cheese is melted and the crust is golden. Brush the crust with the rest of the olive oil mixture.
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Let cool for a few minutes before drizzling on the balsamic glaze and sprinkling on the basil.
