Go Back
Homemade Pizza with Eggs, Roasted Red Peppers, Olives and Arugula photo

Pizza with Eggs, Roasted Red Peppers, Olives and Arugula

This Pizza with Eggs is a delicious twist on classic flavors! Topped with vibrant veggies and a creamy egg, it’s perfect for any meal!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

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 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

Equipment

  • Mixing bowl
  • Rolling Pin
  • Baking sheet or pizza stone
  • Spatula
  • Knife and cutting board
  • Whisk

Method
 

Cooking Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Carefully crack an egg into each well you created on the pizza. Season with a pinch of salt and freshly cracked black pepper.
  9. 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.
  10. 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.

Notes

  • For a crispier crust, pre-bake the dough for a few minutes before adding toppings.
  • Feel free to customize toppings based on seasonal ingredients.
  • Leftover pizza can be stored in an airtight container for up to 3 days.