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Homemade Pizza with Eggs, Roasted Red Peppers, Olives and Arugula recipe photo

Pizza with Eggs, Roasted Red Peppers, Olives and Arugula

This Pizza with Eggs is a delightful twist on a classic! Roasted red peppers, olives, and fresh arugula make it a colorful, delicious dish!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

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
  • Cornmeal (for sprinkling)
For the Topping:
  • 3/4 cup drained roasted red peppers (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

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Pizza stone or baking sheet
  • Parchment paper
  • Rolling Pin
  • Spatula

Method
 

Cooking Instructions
  1. In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!

Notes

  • For a gluten-free option, use gluten-free pizza dough mix.
  • Substitute Parmesan with dairy-free cheese for a dairy-free version.
  • Experiment with different toppings like grilled chicken or spicy arugula for variety.