A delicious and inventive twist on pizza from "Bon Appétit Magazine" (January 2009). This combination of flavours really works! Start making the dough one day in advance; it needs to be refrigerated overnight (and can be made up to 2 days ahead of time). If you don't like runny eggs, add them to the pizza a little earlier. Also, be sure to crack the eggs into the onion rings so they stay contained.
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- 2 tablespoons warm water (115 F)
- 1/2 teaspoon active dry yeast
- 1 1/3 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1/2 cup cool water (65 F to 70 F)
- 1 teaspoon coarse kosher salt
- olive oil
- cornmeal (for sprinkling)
- olive oil
- 3/4 cup drained roasted red pepper (from jars, cut into 1/3-inch strips)
- 1/3 cup kalamata olive, pitted, quartered (optional)
- 1 cup parmesan cheese, shavings
- 1 1/2 teaspoons chopped fresh rosemary
- 4 slices onions (cut into rings, each 3 1/2 to 4 inches in diameter and 1/2 inch thick)
- 4 large eggs
- 2 cups arugula or 2 cups spinach, lightly packed
- 1For dough: Pour 2 tablespoons warm water into large bowl of stand mixer fitted with dough hook; sprinkle yeast over. Let stand until yeast dissolves, about 15 minutes (mixture will not be foamy). Add both flours, 1/2 cup cool water, and 1 teaspoon coarse salt; mix on medium-low speed 4 minutes. Let rest 5 minutes, then mix on medium speed until dough is smooth, elastic, and slightly sticky, about 3 minutes.
- 2Lightly oil medium bowl. Gather dough into ball and transfer to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rest at room temperature 30 minutes. Chill dough overnight.
- 3Transfer bowl to warm draft-free area and let dough rise, covered, until very slightly puffy, at least 2 hours.
- 4For topping: Place pizza stone or rimless baking sheet in oven; preheat to 500°F Sprinkle pizza paddle or another baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 12-inch round; transfer to paddle. Brush dough with oil; scatter peppers, then olives over. Sprinkle with Parmesan and rosemary. Arrange onion rings atop pizza, spacing apart.
- 5Slide pizza onto stone or baking sheet in oven; bake until lightly browned but not crisp, about 7 minutes. Remove pizza from oven and gently crack 1 egg into each onion ring. Return pizza to oven and continue to bake until eggs are softly set and crust is golden, about 6 minutes. Sprinkle pizza with salt and pepper. Scatter arugula over.
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Nutritional Facts for Pizza With Eggs, Roasted Red Peppers, & Arugula
Serving Size: 1 (227 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 381.6
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 6.0 g
- Cholesterol 233.5 mg
- Sodium 1253.1 mg
- Total Carbohydrate 43.4 g
- Dietary Fiber 3.1 g
- Sugars 1.5 g
- Protein 22.3 g