Ingredients
dough
- 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
topping
- 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
Description
Oozing Egg Yolk Makes This Pizza Feel Absolutely Indulgent.
Bon Appetit Magazine
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