Ingredients
1 Pizza Crust
Topping:
- 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.
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