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Egg and Arugula Pesto Pizza

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Ingredients

Warning0 allergens identified

Egg and Arugula Pesto Pizza

½ cup cold water

1 ¼ cups bread flour

½ tsp active dry yeast

1 tsp kosher salt

2 teaspoons olive oil

3 tablespoons Dairy-Free Pesto

¾ cup mozzarellafreshly shredded

2 eggs

½ tsp kosher salt

¼ cup arugula

¼ tsp red pepper flakes

1 lemonzested

2 tablespoons parmesan cheesefreshly grated

Instructions

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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.

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Nutrition

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Tips & Tricks (5)

Pre-warm Your Pizza Stone 🔥
Place your pizza stone in the oven at 500°F for at least 30 minutes before baking to ensure a crispy, evenly-cooked crust with proper char on the bottom.
Add Eggs at the Right Time ⏱️
Add your eggs in the final 3-4 minutes of baking so the whites set while yolks remain runny, creating a luxurious sauce when broken into the pesto.
Make Pesto Less Watery 🌿
Pat your arugula completely dry and use it immediately before making the dairy-free pesto, as excess moisture will make the sauce too thin and cause soggy pizza.
Layer Strategically for Balance ⚖️
Spread pesto thinly as your base, add mozzarella first, then eggs, so the cheese creates a moisture barrier preventing the crust from becoming soggy.
Finish Fresh Off the Heat 🍋
Add the fresh arugula, lemon zest, and red pepper flakes immediately after removing from the oven while the pizza is still hot, so the arugula wilts slightly and flavors meld together.