Name: Pizza Over Easy
Prep time: 30 min
Total time: 45 min
Yield: Makes two 10-inch pizzas (about 4 servings)
Cuisine: Italian
Ingredients: 8 ounces mozzarella cheese, grated or thinly sliced (about 1 cup); 2 (9- to -10-ounce) balls pizza dough, store-bought or homemade; Cornmeal or semolina flour,* for dusting; ½ cup (2 ounces) shredded Parmesan cheese; 4 cups packed (4 ounces) baby arugula, plus more for topping; 2 garlic cloves, roughly chopped; ⅔ cup extra-virgin olive oil; 2 large eggs; ½ cup shelled pistachios; Salt and black pepper, to taste; ½ teaspoon red pepper flakes, or to taste

Preparation info

Makes two 10 inch pizzas (about
4
servings)

Difficulty
Easy
Ready in
45 min

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

We’ve long agreed that the key to a lasting relationship is pizza. And this one satisfies both of our pizza cravings: spicy arugula–pistachio pesto for Lindsay, a runny egg for Taylor, and delightfully melty cheese for us both.

Ingredients

For Pesto

4 cups packed (4 ounces) baby arugula, plus more for topping
⅔ cup

Europe
Italy
Main course
Dinner
Mediterranean
Breakfast
Pizza
Vegetarian

Method

At least 45 minutes before making the pizza, position a rack in the lower third of the oven and place a baking stone on rack. Preheat oven to 500°F, giving the stone ample time to thoroughly preheat. (Alternatively, you can use a baking sheet and preheat it for