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.