Pizza With Eggs, Roasted Red Peppers, Olives And Arugula Recipe

Name: Pizza With Eggs, Roasted Red Peppers, Olives And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons warm water (115u00b0F); 1/2 teaspoon active dry yeast; 1 1/3 cups all purpose flour; 1/3 cup whole wheat flour; 1/2 cup cool water (65u00b0F to 70u00b0F); 1 teaspoon coarse kosher salt; Olive oil; Cornmeal (for sprinkling); Olive oil; 3/4 cup drained roasted red peppers from jar, cut into 1/3-inch strips; 1/3 cup Kalamata olives, pitted, 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

Servings: persons

2 tablespoons warm water (115u00b0F)
1/2 teaspoon active dry yeast
1 1/3 cups all purpose flour
1/3 cup whole wheat flour
1/2 cup cool water (65u00b0F to 70u00b0F)
1 teaspoon coarse kosher salt
Olive oil
Cornmeal (for sprinkling)
Olive oil
3/4 cup drained roasted red peppers from jar, cut into 1/3-inch strips
1/3 cup Kalamata olives, pitted, 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

1
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
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. DO AHEAD:
3
Keep chilled.
4
Transfer bowl to warm draft-free area and let dough rise, covered, until very slightly puffy, at least 2 hours.
5
Place pizza stone or rimless baking sheet in oven; preheat to 500u00b0F. 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.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons warm water (115u00b0F), 1/2 teaspoon active dry yeast, 1 1/3 cups all purpose flour, 1/3 cup whole wheat flour, and more.

Yes, Pizza With Eggs, Roasted Red Peppers, Olives And Arugula falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pizza With Eggs, Roasted Red Peppers, Olives And Arugula

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