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

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Looking to elevate your pizza night? Look no further than this delightful Pizza with Eggs, Roasted Red Peppers, Olives and Arugula. This recipe combines a crisp, homemade dough with a medley of vibrant toppings that not only tantalize your taste buds but also add a nutritious twist. The result is a dish that’s perfect for breakfast, brunch, or even dinner. Let’s dive into how to create this flavorful masterpiece that is sure to impress family and friends alike.

Why This Recipe Works

This recipe for Pizza with Eggs, Roasted Red Peppers, Olives and Arugula works beautifully because it balances rich and fresh flavors. The homemade dough creates a perfect base with a slightly chewy texture, while the roasted red peppers add a sweet smokiness that complements the briny Kalamata olives. The fresh arugula brings a peppery note that brightens the dish, while the eggs baked atop the pizza provide a creamy, satisfying richness. Together, these ingredients create an unforgettable flavor experience that’s both hearty and refreshing.

The Ingredient Lineup

To make this delicious Pizza with Eggs, Roasted Red Peppers, Olives and Arugula, gather the following ingredients:

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

Prep & Cook Tools

Before you start, make sure you have the following tools ready:

Mixing bowl, for preparing the dough
Rolling pin, for shaping the pizza dough
Baking sheet or pizza stone, for baking
Spatula, for transferring the pizza
Knife and cutting board, for chopping toppings
Whisk, for beating the eggs

Cooking Pizza with Eggs, Roasted Red Peppers, Olives and Arugula: The Process

Now, let’s get cooking with this step-by-step guide:

Step 1: Prepare the Dough

In a small bowl, combine the 2 tablespoons of warm water and the active dry yeast. Let it sit for about 5-10 minutes until frothy. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, and coarse kosher salt. Create a well in the center and pour in the yeast mixture along with the cool water. Stir until a shaggy dough forms.

Step 2: Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed. Form the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in a warm place for about 1 hour or until doubled in size.

Step 3: Preheat the Oven

While the dough is rising, preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well.

Step 4: Prepare the Toppings

As the dough rises, prepare your toppings. Drain and slice the roasted red peppers, quarter the Kalamata olives, and shave the Parmesan cheese. Set everything aside.

Step 5: Shape the Dough

Once the dough has risen, punch it down to release the air. On a floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet or a preheated pizza stone that has been lightly sprinkled with cornmeal to prevent sticking.

Step 6: Assemble the Pizza

Drizzle olive oil over the surface of the dough, spreading it evenly. Layer on the roasted red peppers, Kalamata olives, and Parmesan cheese. Place the red onion rings evenly around the pizza. Use a small cup or bowl to create four wells in the toppings, where you will crack the eggs.

Step 7: Add the Eggs

Carefully crack an egg into each well you created on the pizza. Season with a pinch of salt and freshly cracked black pepper.

Step 8: Bake the Pizza

Transfer the pizza to the preheated oven and bake for about 12-15 minutes, or until the crust is golden brown, the cheese is melted, and the egg whites are set but the yolks are still runny.

Step 9: Add Arugula and Serve

Once the pizza is out of the oven, sprinkle the arugula over the top. Drizzle with a bit more olive oil and a sprinkle of fresh rosemary. Slice and serve warm.

Seasonal Twists

To keep this Pizza with Eggs, Roasted Red Peppers, Olives and Arugula fresh and exciting, consider these seasonal twists:

Spring: Add fresh asparagus or peas for a pop of color and sweetness.
Summer: Incorporate fresh tomatoes and basil for a classic Caprese-style pizza.
Fall: Swap out arugula for sautéed spinach and add roasted butternut squash.
Winter: Use kale instead of arugula and top with a sprinkle of nutmeg for warmth.

Mistakes Even Pros Make

Even seasoned cooks can stumble when making Pizza with Eggs, Roasted Red Peppers, Olives and Arugula. Here are common pitfalls to avoid:

Not letting the dough rise long enough. Ensure it doubles in size for a light and airy crust.
Overloading the toppings. Less is often more; too many toppings can lead to a soggy pizza.
Not preheating the oven. A hot oven is essential for a crispy crust.
Forgetting to season. A pinch of salt and fresh herbs can elevate the flavor dramatically.

Store, Freeze & Reheat

If you have leftovers (which is rare!), here’s how to store and reheat your Pizza with Eggs, Roasted Red Peppers, Olives and Arugula:

Store: Place leftover pizza in an airtight container in the refrigerator for up to 3 days.
Freeze: Wrap individual slices in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months.
Reheat: To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. This method keeps the crust crispy.

Helpful Q&A

Can I use store-bought dough for this recipe?

Absolutely! If you’re short on time, feel free to use store-bought pizza dough. Just follow the package instructions for preparation.

What can I substitute for Kalamata olives?

If you don’t have Kalamata olives, you can use green olives or even capers for a similar briny flavor.

Can I make this pizza vegan?

Yes! Substitute the eggs with a vegan egg alternative, such as silken tofu or chickpea flour mixed with water, and replace the Parmesan cheese with a dairy-free cheese or nutritional yeast.

How do I prevent my pizza from getting soggy?

To avoid a soggy crust, ensure that you pre-bake the crust for a few minutes before adding the toppings, and avoid adding too many watery ingredients.

Bring It to the Table

This Pizza with Eggs, Roasted Red Peppers, Olives and Arugula is not just a meal; it’s a conversation starter. Its vibrant colors and tantalizing aromas will have everyone gathering around the table, eager to dig in. Serve it alongside a light salad or a glass of crisp white wine, and you have a perfect meal that feels both indulgent and wholesome. Whether it’s a cozy family dinner or a gathering with friends, this pizza is sure to be a hit.

Now, roll up your sleeves, gather your ingredients, and get ready to create a pizza that will make your taste buds sing! Enjoy every delicious bite of your homemade Pizza with Eggs, Roasted Red Peppers, Olives and Arugula.