Tuesday, April 2, 2013

Pizza with Eggs, Roasted Red Peppers, Olives and Arugula Recipe


1 Pizza Crust

  • 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

For topping:
Place pizza stone or rimless baking sheet in oven; preheat to 500°F. 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. 
Source:  Jill Silverman Hough
photo by Misha Gravenor

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