Egg and Arugula Pesto Pizza
Eggs are great for any meal of the day, including with pizza! This Egg and Arugula Pesto Pizza can be topped with two or three eggs for a dinner that’s satisfying and completely packed with flavor.
Servings: 6
Ingredients
For pizza dough:
- 2 cups cold water
- 5 cups bread flour
- ½ teaspoon active dry yeast
- 1 tablespoon kosher salt
- 2 teaspoons olive oil
For each pizza:
- 3 tablespoons Dairy-Free Pesto
- ¾ cup mozzarella freshly shredded
- 2 eggs
- ½ teaspoon kosher salt
- ¼ cup arugula
- ¼ teaspoon red pepper flakes
- 1 lemon zested
- 2 tablespoons parmesan cheese freshly grated
Instructions
For pizza dough:
- Add 1 tablespoon kosher salt and 2 cups cold water to the bowl of a stand mixer. Stir to combine and add in ½ teaspoon active dry yeast and 5 cups bread flour. Stir to combine.
- Cover and let rest for 20 minutes. Drizzle on 2 teaspoons olive oil. Using the dough hook attachment, mix until dough forms a smooth ball, about 3 to 5 minutes.
- Remove dough from the bowl and divide into 4 smaller balls. Add to individual containers and cover with plastic wrap. Refrigerate overnight, up to 3 days. When ready to use, let dough rest on the counter for about an hour.
For the pizza:
- Preheat oven to 450 degrees F. Use your hands to stretch the dough to a 12-inch to 14-inch circle and place on a pizza pan or baking sheet.
- Spread 3 tablespoons of Dairy-Free Pesto onto the crust, leaving about 1 inch around the edge of the pizza. Sprinkle with mozzarella cheese and bake for 10 minutes.
- Meanwhile, carefully crack eggs into individual small bowls. Remove pizza from oven and pour eggs onto the pizza. Season with kosher salt. Return to the oven and bake for 5 minutes.
- Remove pizza from oven and immediately top with fresh arugula, grated parmesan cheese, zest of a lemon and red pepper flakes. Slice and serve.