Pizza Over Easy

 

Breakfast

PIZZA OVER EASY

4 ounces baby arugula, plus more for topping

2/3 cup extra-virgin olive oil

1/2 cup shelled pistachios

2 cloves garlic, roughly chopped

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

Freshly ground pepper

2 balls (9 to 10 ounces each) pizza dough, store-bought

Cornmeal or semolina flour

8 ounces mozzarella cheese, grated or thinly sliced, about 1 cup

1/2 cup freshly grated Parmesan

2 large eggs

Place a pizza stone (or baking sheet) on the middle rack in the oven. Heat oven to 500 degrees.

For the pesto, place arugula, oil, pistachios, garlic and red pepper flakes in a food processor. Pulse until smooth. Season with the salt and pepper to taste.

Roll or stretch dough into disks, about 10 inches in diameter, on a lightly floured work surface. Generously dust a pizza peel or the underside of a cookie sheet with cornmeal or semolina. Lay 1 dough disk on top. Spread half the pesto over the dough; sprinkle with half the cheeses. Crack 1 egg in the center.

Gently slide pizza onto pizza stone. Bake until cheese is melted and egg white is cooked through, 8-12 minutes; edges of crust should be golden brown. Remove from oven; cool slightly. Top with fresh arugula. Repeat for second pizza. Makes 6 servings.

Per serving: 630 calories, 43 g fat, 10 g saturated fat, 88 mg cholesterol, 42 g carbohydrates, 22 g protein, 768 mg sodium, 3 g fiber.

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