Pizza with Eggs, Roasted Red Peppers, Olives and Arugula

Name: Pizza with Eggs, Roasted Red Peppers, Olives and Arugula
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons warm water; ½ teaspoon active dry yeast; 1⅓ cups all purpose flour; ⅓ cup whole wheat flour; ½ cup cool water; 1 teaspoon coarse kosher salt; 2 tablespoons Olive oil; 2 tablespoons Cornmeal; 1 tablespoon Olive oil; ¾ cup roasted red peppers; ⅓ cup Kalamata olives; 1 cup Parmesan cheese; 1½ teaspoons fresh rosemary; 4 rings red onion; 4 large eggs; 2 cups arugula

A gourmet pizza featuring a homemade wheat crust topped with roasted red peppers, Kalamata olives, Parmesan cheese, and eggs nestled in red onion rings, finished with fresh arugula. Perfect for a special dinner or brunch.

4 servings

3 hr 10 min

Published October 4, 2025

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Ingredients

•2 tablespoons warm water
•½ teaspoon active dry yeast
•1⅓ cups all purpose flour
•⅓ cup whole wheat flour
•½ cup cool water
•1 teaspoon coarse kosher salt
•2 tablespoons Olive oil
•2 tablespoons Cornmeal
•1 tablespoon Olive oil
•¾ cup roasted red peppers
•⅓ cup Kalamata olives
•1 cup Parmesan cheese
•1½ teaspoons fresh rosemary
•4 rings red onion
•4 large eggs
•2 cups arugula

Cooking Instructions

1.
Pour 2 tablespoons warm water into large bowl of stand mixer fitted with dough hook; sprinkle yeast over. Let stand until yeast dissolves, about 15 minutes (mixture will not be foamy). Add both flours, 1/2 cup cool water, and 1 teaspoon coarse salt; mix on medium-low speed 4 minutes. Let rest 5 minutes, then mix on medium speed until dough is smooth, elastic, and slightly sticky, about 3 minutes.
27 min
2.
Lightly oil medium bowl. Gather dough into ball and transfer to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rest at room temperature 30 minutes. Chill dough overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
30 min
3.
Transfer bowl to warm draft-free area and let dough rise, covered, until very slightly puffy, at least 2 hours.
120 min
4.
Place pizza stone or rimless baking sheet in oven; preheat to 500°F. Sprinkle pizza paddle or another baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 12-inch round; transfer to paddle. Brush dough with oil; scatter peppers, then olives over. Sprinkle with Parmesan and rosemary. Arrange onion rings atop pizza, spacing apart. Slide pizza onto stone or baking sheet in oven; bake until lightly browned but not crisp, about 7 minutes. Remove pizza from oven and gently crack 1 egg into each onion ring. Return pizza to oven and continue to bake until eggs are softly set and crust is golden, about 6 minutes. Sprinkle pizza with salt and pepper. Scatter arugula over.
13 min

Ingredients

•2 tablespoons warm water

•½ teaspoon active dry yeast

•1⅓ cups all purpose flour

•⅓ cup whole wheat flour

•½ cup cool water

•1 teaspoon coarse kosher salt

•2 tablespoons Olive oil

•2 tablespoons Cornmeal

•1 tablespoon Olive oil

•¾ cup roasted red peppers

•⅓ cup Kalamata olives

•1 cup Parmesan cheese

•1½ teaspoons fresh rosemary

•4 rings red onion

•4 large eggs

•2 cups arugula

Cooking Instructions

Pour 2 tablespoons warm water into large bowl of stand mixer fitted with dough hook; sprinkle yeast over. Let stand until yeast dissolves, about 15 minutes (mixture will not be foamy). Add both flours, 1/2 cup cool water, and 1 teaspoon coarse salt; mix on medium-low speed 4 minutes. Let rest 5 minutes, then mix on medium speed until dough is smooth, elastic, and slightly sticky, about 3 minutes.

27 min

Lightly oil medium bowl. Gather dough into ball and transfer to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rest at room temperature 30 minutes. Chill dough overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.

30 min

Transfer bowl to warm draft-free area and let dough rise, covered, until very slightly puffy, at least 2 hours.

120 min

Place pizza stone or rimless baking sheet in oven; preheat to 500°F. Sprinkle pizza paddle or another baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 12-inch round; transfer to paddle. Brush dough with oil; scatter peppers, then olives over. Sprinkle with Parmesan and rosemary. Arrange onion rings atop pizza, spacing apart. Slide pizza onto stone or baking sheet in oven; bake until lightly browned but not crisp, about 7 minutes. Remove pizza from oven and gently crack 1 egg into each onion ring. Return pizza to oven and continue to bake until eggs are softly set and crust is golden, about 6 minutes. Sprinkle pizza with salt and pepper. Scatter arugula over.

13 min