Name: Pizza with Eggs, Roasted Red Peppers, Olives, and Arugula
Yield: 4 Servings
Ingredients: 2 tablespoons warm water (115°F); 1/2 teaspoon active dry yeast; 1 1/3 cups all purpose flour; 1/3 cup whole wheat flour; 1/2 cup cool water (65°F to 70°F); 1 teaspoon coarse kosher salt; Olive oil; Cornmeal (for sprinkling); Olive oil; 3/4 cup drained roasted red peppers from jar, cut into 1/3-inch strips; 1/3 cup Kalamata olives, pitted, quartered; 1 cup Parmesan cheese shavings; 1 1/2 teaspoons chopped fresh rosemary; 4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2 inch thick); 4 large eggs; 2 cups (lightly packed) arugula

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Misha Gravenor Photography

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