Pizza hot out of the oven is one of my favorite things. I joyfully anticipate being touched by the radiant glow of spicy heat pouring from it almost as much as I enjoy that first encounter with its color and smells . . . sweet tomato sauce, green peppers, anchovies, back olives, translucent onions, creamy melted mozzarella, flecks of oregano, sauage and shiny pepperoni . . . a vertiable melange of steamy redolence that bombards my senses like fireworks.
But what about last night's pizza, that limpid, soggy-crusted and anemic presence that has oiled its own bag in the refrigerator overnight? Well, that too can touch the spectacular, but in a manner that might not have occurred even to the most ardent aficionado of Italy's great gift to international cuisine! As a child I didn't know what pizza was; as a college student I had no qualms about eating it cold and a day or two old; when I became a man I put away those mindless, misguided pangs of instant and imcomplete hunger gratification and thought, experimented, and thought and experimented some more about what could be done with cold pizza. Finally, I arrived at the breakfast concept of "Pizza Omelet, Pizza Toast."
A cold pizza and its crusts are easily separated. The intense oven heat welds the pizza ingredients into the bed of melted mozzarella and the chilling effect of the refrigerator causes the ingredients to harden and the crust to absorb moisture, thereby breaking the bond that holds the two together. Anyway, separate them and place the crust in the broiler and break the "pizza parts" into small pieces.
The trick with all omelets, from plain to ultra-fancy, is the temperature of the skillet as the beaten eggs are poured in. The skillet must be heated well enough on a moderate burner to sear the egg base on contact. This makes removing the omelet simple and clean -- nothing sticks. Use either butter or peanut oil in the skillet, but with butter exercise caution -- it has a tendency to burn.
A few seconds after the eggs have been poured, begin adding the "pizza parts." You can be very artistc here . . . it's your show! When just the uppermost layer of the egg/pizza mixture remains liquid, flip one half atop the other and tilt the skillet downward to seal the seam between the two halves. As soon as the seam is sealed, remove the omelet to a serving plate.
By now that soggy old crust will have broiled to a thin, dry and scrumptiously perfect slice of "Pizza Toast" that is a delightful complement to the "Pizza Omelet." Incidently, choosing the size of the pizza when ordering should be determined by the number eating it, and by the number who will be eating the omelet the following morning. For example, a single slice of 12-inch pizza with two eggs will make one omelet for a big eater, or two very light eaters. A single slice of 16- or 18-inch pizza and three eggs will make omelet enough for two average eaters . . . or three light eaters. This is definitely an art that takes a bit of personalizing, but it's worth it, and lots of fun to boot!