Pizza with Eggs, Roasted Red Peppers, Olives and Arugula

Name: Pizza with Eggs, Roasted Red Peppers, Olives and Arugula
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons active dry yeast; 315 milliliters all purpose flour; 473 milliliters (lightly packed) arugula; 1 teaspoon coarse kosher salt; 4 servings Cornmeal (for sprinkling); 4 larges eggs; 2 teaspoons chopped fresh rosemary; 79 milliliters Kalamata olives, pitted, quartered; 4 servings Olive oil; 4 larges red onion rings (each 3 1/2 to 4 inches in diameter and 1/2 inch thick); 237 milliliters Parmesan cheese shavings; 177 milliliters drained roasted red peppers from jar, cut into 1/3-inch strips; 118 milliliters cool water (65°F to 70°F); 2 Tbsps warm water (115°F); 79 milliliters whole wheat flour

Pizza with Eggs, Roasted Red Peppers, Olives and Arugula might be just the main course you are searching for. One serving contains 581 calories, 23g of protein, and 28g of fat. This recipe serves 4. A mixture of eggs, all purpose flour, kalamatan olives, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Pour 2 tablespoons warm waterinto large bowl of stand mixer fitted withdough hook; sprinkle yeast over.

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Yeast

Equipment you will use

Stand Mixer

Bowl

Let standuntil yeast dissolves, about 15 minutes(mixture will not be foamy).

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Yeast

Add bothflours, 1/2 cup cool water, and 1 teaspooncoarse salt; mix on medium-low speed4 minutes.

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Water

Salt

Let rest 5 minutes, then mixon medium speed until dough is smooth,elastic, and slightly sticky, about 3 minutes.

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Dough

Lightly oil medium bowl. Gather doughinto ball and transfer to prepared bowl; turnto coat with oil. Cover bowl with plasticwrap and let rest at room temperature 30minutes. Chill dough overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.

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Dough

Cooking Oil

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Bowl

Transfer bowl to warm draft-free areaand let dough rise, covered, until veryslightly puffy, at least 2 hours.

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Dough

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Bowl

Place pizza stone or rimlessbaking sheet in oven; preheat to 500°F.

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Pizza Stone

Oven

Sprinkle pizza paddle or another bakingsheet generously with cornmeal.

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Cornmeal

Roll outdough on lightly floured surface to 12-inchround; transfer to paddle.

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Roll

Brush doughwith oil; scatter peppers, then olives over.

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Peppers

Olives

Cooking Oil

Sprinkle with Parmesan and rosemary.Arrange onion rings atop pizza, spacingapart. Slide pizza onto stone or baking sheetin oven; bake until lightly browned but notcrisp, about 7 minutes.

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Parmesan

Rosemary

Onion

Equipment you will use

Oven

Remove pizza fromoven and gently crack 1 egg into each onionring. Return pizza to oven and continueto bake until eggs are softly set and crustis golden, about 6 minutes.

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Egg