Pizza With Eggs, Roasted Red Peppers, & Arugula

Name: Pizza With Eggs, Roasted Red Peppers, & Arugula
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by blucoat

"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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Ready In:: 43mins
Ingredients:: 16
Serves:: 4

ingredients

Dough
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
Topping
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

directions

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.
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.
Transfer bowl to warm draft-free area and let dough rise, covered, until very slightly puffy, at least 2 hours.
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.
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.