Egg and Arugula Pesto Pizza
Rate
(4)

Details

Prep time 13hrs
Cook time 15mins
Serves or Makes: 4

Recipe

For the pizza dough

  • 2 cups cold water
  • 1/ 2 teaspoon active dry yeast
  • 5 cups bread flour
  • 1 tablespoon Kosher salt
  • 2 teaspoons olive oil

For the pesto

  • 4 cups basil leaves
  • 1/ 3 cup pine nuts
  • 1 garlic clove, peeled
  • 1/ 2 lemon, zested and juiced
  • Kosher salt and freshly ground pepper, to taste
  • 1/ 2 cup olive oil

For the pizza

  • 3 tablespoons pesto
  • 3/ 4 cup mozzarella, freshly shredded
  • 2 large eggs (per pizza)
  • 1/ 2 teaspoon Kosher salt
  • 1/ 4 cup arugula
  • 1/ 4 teaspoon red pepper flakes
  • 1 lemon, zested
  • 2 tablespoons parmesan cheese, freshly grated

For the dough

Method

  • Step 1

    Add 2 cups cold water, yeast and olive oil to the bowl of a stand mixer fitted with the dough hook. Add bread flour, and salt. Mix on low. Combine until a shaggy dough forms. 2-3 minutes.

  • Step 2

    Cover with a damp kitchen town and rest for 20 minutes. Mix dough on medium high until smooth ball forms and it’s no longer sticking to the sides, about 8-10 minutes.

  • Step 3

    Turn dough out onto a lightly floured surface and divide into 4 equal balls. Lightly oil four bowls. Add each dough ball to a bowl. 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 pesto

Method

  • Step 1

    In a food processor, add basil leaves, pine nuts and garlic clove. Pulse until ingredients are well chopped, stopping to scrape down the sides as needed.

  • Step 2

    Add zest and juice of half a lemon, salt and pepper to the food processor, and run on low for about 20 seconds. Slowly drizzle olive oil into the top of the food processor, while continuing to run on low. Season to taste.

  • Step 3

    Transfer to an air-tight container. Refrigerate for up to 5 days.

For the pizza

Method

  • Step 1

    Preheat oven to 450 degrees F. Use your hands to stretch the dough to a 12-inch circle and place on a pizza pan or baking sheet.

  • Step 2

    Spread about 3 tablespoons of pesto onto the crust, leaving about 1 inch around the edge of the pizza. Sprinkle with mozzarella cheese and bake for 10 minutes.

  • Step 3

    Remove pizza from oven and crack eggs onto the pizza. Season with salt and pepper. Return to the oven and bake for 5 minutes.

  • Step 4

    Remove pizza from oven and immediately top with fresh arugula, grated parmesan cheese, zest of a lemon and red pepper flakes. Cool for 5 minutes. Slice and serve.