White Pizza with Baked Eggs & Arugula Salad

Do you like eggs on your pizza? We definitely have become fans. We started first with our grilled pizzas and little baby quail eggs. It's a bit easier to control the temperature of your egg when they are smaller.

Our early version of Mole' Salami, Spinach and Quail Egg Pizza from a July 2011 post 

But over time we've obviously embraced the large chicken egg on our pizzas.

This recipe is actually a Blue Apron meal. We started having this meal service delivered over a year ago now. G had started graduate school commuting up to Seattle 2 nights a week and I had just taken over a new middle school principalship. We were in need with some dinner and grocery shopping help during the work week. Don't be confused clearly WE LOVE COOKING. Love spending hours researching the recipe we'll make and finding the ingredients to make it. But that's weekend cooking. Monday through Friday we are pretty much spent by the time we get home. So Blue Apron really met our needs. Not having to make decisions when we get home after making what feels like thousands of decisions a day is like a luxury during the week for us.

Each Saturday we have 3 meals delivered with fresh produce and meats and a very detailed recipe plan. We immediately put the meats in the freezer and the produce in the fridge's crisper bin. And then we are set for meals for most of the week. It works great for us. 

This recipe was right up G's alley with the baked eggs and the arugula salad.

RECIPE:

White Pizza with Baked Eggs and Arugula Salad

2 large eggs

Extra virgin olive oil

1 pound fresh plain pizza dough (found in most grocery stores now)

1/2 lb. fresh Mozzarella cheese -sliced

3 oz. Brussels Sprouts - ends cut off, and leaves pealed

2 cloves garlic, sliced

2 oz. arugula

1 lemon, zested, sliced in 1/2

1 red onion, thinly sliced (we only used 1/4 of the red onion for this)

1/2 C. ricotta cheese

1/2 Tsp red pepper flake (we used a bit more)

Preheat oven to 475 degrees. Lightly oil a pizza stone or sheet pan. Gently stretch the room temperature pizza dough onto the pizza stone or pan to 1/4 inch thick. Combine the ricotta cheese, lemon zest, the juice of 1/2 lemon and drizzle of olive oil and season with salt & pepper.

Spread the ricotta mixture onto the dough leaving a 1 inch border of dough. Top with the mozzarella cheese, garlic and sliced red onion sprinkled with red pepper flake. Bake 10-12 minutes or until cheese is slightly browned. Remove from the oven.

Create 2 wells in the center of the baked pizza and crack each egg into a well. Season eggs with salt & pepper. Bake the pizza again 5-7 minutes until the egg whites are set and yolks cooked to your preference. Remove from oven and let stand at least 2-3 minutes.

Mix the arugula with Brussels sprouts leaves with the other half of lemon squeezed , drizzle of olive oil and salt and pepper. Spread the arugula salad over the pizza. Top with red pepper flake.