Egg and Arugula Pesto Pizza

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.

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.