Egg & Arugula Pesto Pizza
Eggs are one of my favorite sources of protein, and they’re great for any meal of the day. 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.
My Dairy-Free Pesto is used instead of traditional pizza sauce , and it’s a great pairing for the sunny-side-up eggs. A handful of fresh arugula and some added garnishes – lemon zest, parmesan cheese and chili flakes – really pull the entire pie together.
The dough recipe makes 4 pizzas, so there’s plenty to share without breaking the bank.
PREP TIME
1 hour
COOK TIME
15 minutes
INGREDIENTS
15
Serves: 6
Ingredients
For the dough
- 2 cups2 cups2 cups Water
- 5 cups5 cups5 cups Bread Flour
- 0.5 tsp0.5 tsp0.5 tsp Active Dry Yeast
- 1 Tbsp1 Tbsp1 Tbsp Kosher Salt
- 2 tsp2 tsp2 tsp Extra Virgin Olive Oil
For each pizza
- 3 Tbsp3 Tbsp3 Tbsp Dairy-Free Pesto (click for recipe)
- 0.75 cup0.75 cup0.75 cup Mozzarella, freshly shredded
- 2 whole2 whole2 whole Eggs
- .5 tsp.5 tsp.5 tsp Kosher Salt
- 0.25 cup0.25 cup0.25 cup Arugula
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes
- 1 tsp1 tsp1 tsp Lemon Zest
- 2 Tbsp2 Tbsp2 Tbsp Parmesan Cheese, freshly grated
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- For the 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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 928 |
| Fat: | 21 g |
| Carbohydrates: | 153 g |
| Protein: | 32 g |
| Cholesterol: | 55 g |
| Sodium: | 741 mg |
| Fiber: | 7 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Egg & Arugula Pesto Pizza”
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I love arugula as a fresh pizza topper, so perfect here!!