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. This recipe serves 4. One portion of this dish contains roughly 23g of protein, 42g of fat, and a total of 705 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Mediterranean food. A mixture of cool water, cornmeal, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Pour 2 tablespoons warm water into large bowl of stand mixer fitted with dough hook; sprinkle yeast over.

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Dough

Water

Yeast

Equipment you will use

Stand Mixer

Bowl

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

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Yeast

Add both flours, 1/2 cup cool water, and 1 teaspoon coarse salt; mix on medium-low speed 4 minutes.

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Coarse Salt

Water

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. DO AHEAD Can be made 2 days ahead. Keep chilled.

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Dough

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Bowl

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

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Dough

Equipment you will use

Bowl

Place pizza stone or rimless baking sheet in oven; preheat to 500F.

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Baking Sheet

Pizza Stone

Oven

Sprinkle pizza paddle or another baking sheet generously with cornmeal.

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Cornmeal

Equipment you will use

Baking Sheet

Roll out dough on lightly floured surface to 12-inch round; transfer to paddle.

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Dough

Roll

Brush dough with oil; scatter peppers, then olives over.

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Peppers

Olives

Dough

Cooking Oil

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.

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Parmesan

Rosemary

Onion

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Baking Sheet

Oven

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.

Ingredients you will need

Crust