Indulging in a slice of homemade pizza is one of life’s simple pleasures, and when you add eggs, roasted red peppers, olives, and arugula, you elevate this comfort food to a whole new level. This delightful combination not only tantalizes the taste buds but also brings a beautiful array of colors to your plate. Perfect for brunch or a cozy dinner, this Pizza with Eggs, Roasted Red Peppers, Olives, and Arugula is a showstopper that is sure to impress your family and friends.

Why This Recipe Belongs in Your Rotation

This pizza recipe is not just about flavor; it’s about balance. The richness of the eggs pairs beautifully with the smoky sweetness of roasted red peppers, the briny bite of Kalamata olives, and the peppery freshness of arugula. It’s an engaging way to enjoy these ingredients, and the versatility means you can serve it for breakfast, lunch, or dinner. Plus, making your own dough is simpler than you might think, and the satisfaction of creating a delicious meal from scratch is unbeatable.

What’s in the Bowl

To prepare this delicious pizza, you will need the following ingredients:

For the 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
- Cornmeal (for sprinkling)
For the Topping:
- Olive oil
- 3/4 cup drained roasted red peppers from jar, cut into 1/3-inch strips
- 1/3 cup Kalamata olives, pitted and quartered
- 1 cup Parmesan cheese shavings
- 1 1/2 teaspoons chopped fresh rosemary
- 4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2 inch thick)
- 4 large eggs
- 2 cups lightly packed arugula

Tools of the Trade

To make your Pizza with Eggs, Roasted Red Peppers, Olives, and Arugula, gather these essential tools:

Mixing bowls – for combining ingredients.
Measuring cups and spoons – accuracy is key in baking.
Pizza stone or baking sheet – for achieving that perfect crust.
Parchment paper – to prevent sticking.
Rolling pin – for stretching the dough.
Spatula – for transferring the pizza to the oven.

Cooking Pizza with Eggs, Roasted Red Peppers, Olives and Arugula: The Process

Step 1: Prepare the Dough

In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, and kosher salt. Create a well in the center and pour in the yeast mixture along with the cool water. Mix until a dough forms.

Step 2: Knead the Dough

Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Form it into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 3: Preheat the Oven

Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well.

Step 4: Shape the Dough

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a 12-inch circle. If the dough is too elastic and keeps shrinking back, let it rest for a few minutes before rolling it out again.

Step 5: Assemble the Pizza

Transfer the rolled-out dough onto a piece of parchment paper. Brush a thin layer of olive oil over the surface. Sprinkle cornmeal on the pizza stone or baking sheet, and then carefully lift the parchment paper with the dough onto the hot surface.

Step 6: Add Toppings

Spread the roasted red peppers and Kalamata olives evenly over the dough. Scatter the Parmesan cheese shavings and chopped rosemary on top. Place the onion rings on the pizza, creating little nests for the eggs.

Step 7: Bake the Pizza

Bake the pizza in the preheated oven for about 10 minutes. Remove it from the oven, and carefully crack the eggs into the onion rings. Return the pizza to the oven and bake for an additional 5-7 minutes until the egg whites are set but the yolks are still runny.

Step 8: Finish with Arugula

Once the pizza is out of the oven, top it with fresh arugula. Drizzle with a little olive oil and a sprinkle of salt, if desired. Slice it up and serve warm!

Dietary Customizations

You can easily adjust this recipe to suit various dietary needs:

Gluten-free: Use a gluten-free pizza dough mix instead of traditional flour.
Dairy-free: Substitute the Parmesan cheese with a dairy-free cheese alternative.
Vegetarian: This recipe is naturally vegetarian; just ensure all ingredients are free from animal rennet.
Low-carb: Use a cauliflower crust instead of traditional pizza dough.

Cook’s Commentary

This Pizza with Eggs, Roasted Red Peppers, Olives, and Arugula is a delightful way to mix classic pizza flavors with a brunch favorite. The interplay of textures and flavors makes each bite a new experience. If you’re feeling adventurous, try adding some spicy arugula or a sprinkle of red pepper flakes for an extra kick. Pair it with a light salad or a glass of fresh juice for a balanced meal.

Storage & Reheat Guide

If you find yourself with leftover pizza (which is rare, but can happen!), here’s how to store and reheat it:

Storage: Allow the pizza to cool completely, then wrap it tightly in plastic wrap or foil. Store it in the refrigerator for up to 3 days.
Reheating: For the best texture, reheat the pizza in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also use a skillet over medium heat, covering it with a lid to warm the top.

Troubleshooting Q&A

What should I do if my dough doesn’t rise?

If your dough doesn’t rise, it’s likely that the yeast was not activated properly. Make sure your water is warm but not too hot, as high temperatures can kill the yeast. If the yeast is old or expired, it may not work effectively, so always check the expiration date.

How do I prevent my pizza crust from getting soggy?

To avoid a soggy crust, make sure to pre-bake the crust for a few minutes before adding the toppings. Also, be sure to drain the roasted red peppers and olives well to remove excess moisture.

Can I use other toppings on this pizza?

Absolutely! This pizza is versatile. You can experiment with different cheeses, vegetables, or even proteins like grilled chicken or turkey. Just keep in mind the cooking times for any additional toppings.

What if I don’t have a pizza stone?

If you don’t have a pizza stone, a baking sheet works just as well. Just make sure to preheat the baking sheet in the oven for a few minutes before adding the dough to create a crispy crust.

The Takeaway

Pizza with Eggs, Roasted Red Peppers, Olives, and Arugula is not just a meal; it’s an experience. The combination of vibrant flavors and textures makes it a standout dish that you can enjoy any time of the day. Whether you’re whipping it up for a weekend brunch or a weeknight dinner, this pizza is sure to become a favorite in your culinary repertoire. So roll up your sleeves, get into the kitchen, and enjoy the process of creating something truly delicious!