PIZZA OVER EASY
- 20m Prep Time
- 20m Cook Time
- 1h 25mReady In
Two pizzas topped with spicy arugula-pistachio pesto, mozzarella, Parmesan, and a runny egg. Baked until golden and melty.
Ingredients
- 4 cup baby arugula packed
- 2/3 cup extra-virgin olive oil
- 1/2 cup shelled pistachios
- 2 clove garlic roughly chopped
- 1/2 tsp red pepper flakes
- Salt
- black pepper
- 2 balls pizza dough
- Cornmeal or semolina flour
- 1/2 lbs mozzarella cheese grated or thinly sliced
- 1/2 cup shredded Parmesan cheese
- 2 large eggs
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 820 mg
- Iron: 3.02 mg
- Magnesium: 71.7 mg
- Phosphorus: 635 mg
- Potassium: 502 mg
- Zinc: 4.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2/3 cup extra-virgin olive oil
- 1/2 cup shelled pistachios
- 1/2 tsp red pepper flakes
- Salt
- black pepper
- 2 balls pizza dough
- Cornmeal or semolina flour
- 1/2 cup shredded Parmesan cheese
- 2 large eggs
Prepare
- 4 cup baby arugula, packed
- 2 clove garlic, roughly chopped
- 1/2 lbs mozzarella cheese, grated or thinly sliced
Let's Cook
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Step 1.
At least 45 minutes before baking, position a rack in the lower third of the oven and place a baking stone on the rack. Preheat the oven to 500°F, giving the stone ample time to thoroughly preheat. (Alternatively, use a baking sheet and preheat it for as long as it takes the oven to come to temperature.)
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Step 2.
To prepare the pesto, place 4 cups packed baby arugula, ⅔ cup extra-virgin olive oil, ½ cup shelled pistachios, 2 roughly chopped garlic cloves, and ½ teaspoon red pepper flakes (or to taste) in a food processor or blender. Pulse until smooth, about 30 seconds. Season to taste with salt and black pepper.
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Step 3.
On a lightly floured work surface, roll or stretch each ball of pizza dough into a disk about 10 inches in diameter. Generously dust a pizza peel or the underside of a sheet pan with cornmeal or semolina flour. Lay 1 round of dough on the peel.
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Step 4.
Spread half of the pesto over the dough on the peel. Sprinkle half of the grated or thinly sliced mozzarella (about 1 cup total) and half of the shredded Parmesan (about ½ cup total) on top. Crack 1 large egg in the center of the dough.
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Step 5.
Gently slide the pizza onto the hot baking stone or preheated baking pan. Bake until the cheese is melted and the egg white is cooked through, about 8 to 10 minutes; the edges of the crust should be golden brown. Remove from the oven and let cool slightly before slicing. Top with fresh arugula. Repeat with the remaining dough, pesto, cheeses, and egg to make the second pizza.