Oooh brekkie

As much as I love hot steaming fresh pizzas oozing with molten cheese out of a furnace like over, they still pale in comparison to one that's cold out a fridge the next day.
The only reason I make pizzas is so I can eat some the next morning.

There's a reason why I baked this pizza pie even after last night's pizza dinner was done..just so I could stove it away to be eaten next day for breakfast.

Reheating pizza is another thing I'm evangelical about. I hate microwaving them. It just doesn't do it. They get soggy.
Pizzas are best reheated on a pan over the stove top, with a bit of butter.
The bottom crisps up, the top gets molten (be sure to cover the pan with a lid so a tiny oven can be recreated inside) and a pizza from last night so recreated into a gourmet of sorts.

I like to jeuje it up with an egg and some sliced avocado or a salad on the side with some yogurt and fruits, which is exactly what I ate today.

Ah! Delicious.
Oh, the pizza is a quattro formaggio as in four cheese and the cheeses in question are low moisture mozzarella, Gorgonzola, cheddar and Parmesan along with some veggies and my favourite chilies (not spicy), topped with a homemade marinara sauce that is a recipe I perfected and absolutely love.
The reason this sauce is on the top and not bottom is because it's a sort of deep dish pizza pie and in my experience layering the bottom with sauce in such pizzas makes the bottom soggy.