About once a month, I crave pizza something fierce. It’s the only thing I want when I’m feeling a little stressed, extremely hungry, or under the weather after a big night out. I blame Little Caesars and Godfather’s Pizza, who showed up for every single Friday during the TGIF television marathon that graced the screen in the early 90s. These pizza joints led me down a dark spiral that closely associates Friday nights with nothing but pizza (and nowadays, bourbon).
I’ve tried to manage this craving in a number of ways, with varying degrees of success. Udi’s gluten-free pizza crust. Cauliflower crust pizza. Pizza casserole. Zaw artisan bake-at-home pizza. Hundreds of substitutes have stood their ground against my absolute favorite food, with most of them working like a charm. The other day, I was <thisclose> to calling up Pagliacci when I realized I had everything I needed to make my own pizza (except the crust). Pepperoni, spinach, peppers, mushrooms, sausage, bacon… it was all there. So, I put down the phone and cranked up the oven. It was time for a Pizza Frittata to come into existence.
I got to work, took a slice and – phew – the craving subsided. In 30 minutes, I had whipped up a worthy substitute to the real thing and would have leftovers for days (and we all know that leftovers are the best thing about whipping up or ordering a pizza).
Makes one giant frittata with for 6-8 servings
Prep time: 15 minutes
Cook time:30 minutes
Total time: 45 minutes
1 lb. Italian sausage
8 large eggs
1/2 tsp. each salt and pepper
1/2 c. Trader Joe’s pizza sauce (or your favorite sugar-free sauce)
1 bell pepper, sliced
3 oz. mushrooms, sliced
1/2 lb sugar-free pepperoni
3 c. spinach
1) Preheat oven to 400 degrees.
2) Heat a large skillet or oven-proof pan to medium heat. Cook pork in skillet until almost cooked through and set aside. While your pork is cooking, whisk eggs with salt and pepper in a medium bowl.
3) Saute red peppers for 5-7 minutes, or until soft, in the same skillet as the pork. If additional fat is needed, add 1 tbsp. fat of your choice. Add mushrooms and cook until soft, another two minutes. Add spinach to the pan and cook until just wilted.
4) Add pork and pepperoni to your pan and mix well.
5) Add egg mixture and tilt the pan to coat everything in eggs. Drizzle pizza sauce over the top of the mixture. Cook on the stovetop for 5 minutes, or until the edges set.
6) Place pan in oven and cook for 10-20 minutes, or until the eggs set. Let cool for 10 minutes before slicing. Serve immediately (or later).