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    You are in: Home / Recipes / Pizza With Eggs, Roasted Red Peppers, & Arugula Recipe
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    Pizza With Eggs, Roasted Red Peppers, & Arugula

    Total Time:

    Prep Time:

    Cook Time:

    43 mins

    30 mins

    13 mins

    blucoat's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Dough

    Topping

    Directions:

    1. 1
      For 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.
    2. 2
      Lightly 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.
    3. 3
      Transfer bowl to warm draft-free area and let dough rise, covered, until very slightly puffy, at least 2 hours.
    4. 4
      For 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.
    5. 5
      Slide 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.

    Ratings & Reviews:

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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
    30%
    Total Fat 12.9 g
    19%
    Saturated Fat 6.0 g
    30%
    Cholesterol 233.5 mg
    77%
    Sodium 1253.1 mg
    52%
    Total Carbohydrate 43.4 g
    14%
    Dietary Fiber 3.1 g
    12%
    Sugars 1.5 g
    6%
    Protein 22.3 g
    44%

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