Pizza With Eggs Roasted Red Peppers Olives And Arugula Recipes

Steps:

• For the roasted red pepper harissa: Place the red peppers under a very hot broiler; broil, turning occasionally, until blackened on the outside and completely soft, about 20 minutes. Transfer to a bowl, cover with plastic wrap and allow to cool. Peel the peppers and discard the skin and seeds.
• Heat the olive oil in a pan over medium heat. Add the onion, garlic and cumin and saute until golden brown.
• Combine the roasted red peppers, the sauteed onion mixture and the lemon juice in a blender or food processor. Blend until smooth, adding a little more oil if needed. Season with salt.
• For the cauliflower crust: Place a pizza stone in the oven and preheat to 450 degrees F. Let the pizza stone heat for at least 30 minutes.
• Chop the cauliflower into small pieces and then pulse to fine grains (resembling couscous) in a food processor. Measure 2 cups of the pulsed cauliflower and place in the center of a clean side towel along with 1 teaspoon salt.
• Wring the cauliflower of its liquid by twisting the side towel around the cauliflower and twisting with your hands to remove excess water.
• Combine the mozzarella, Parmesan, eggs and pepper in a medium bowl. Grate the garlic clove into the bowl and then add the cauliflower. Mix together until thoroughly combined.
• Spread the cornmeal in a circle on a half sheet of parchment.
• Form the cauliflower mixture into a ball, place it on the cornmeal and evenly spread into a 1/4-inch-thick round. Pinch the edges of the crust to form a rim.
• Using a pizza peel, transfer the parchment of cauliflower crust onto the preheated pizza stone. Bake for 15 minutes.
• For the toppings: Saute the merguez over medium-high heat until cooked through and browned, about 10 minutes.
• Toss the arugula in some olive oil and season with salt.
• Once the pizza has cooked for 15 minutes, spread it with harissa to the edges. Then evenly top with the goat cheese, merguez and some sliced olives.
• Return to the oven and bake for an additional 5 minutes. When the cheese is melted and starting to bubble and brown, slide the pizza peel under the parchment and remove the pizza to a pizza pan.
• Let rest for a few minutes, then top with arugula and pecorino. Slice and serve.

Steps:

• For dough: Pour 2 tablespoons warm water into large bowl of stand mixer fitted with dough hook; sprinkle yeast over. Let stand until yeast dissolves, about 15 minutes (mixture will not be foamy). Add both flours, 1/2 cup cool water, and 1 teaspoon coarse salt; mix on medium-low speed 4 minutes. Let rest 5 minutes, then mix on medium speed until dough is smooth, elastic, and slightly sticky, about 3 minutes.
• Lightly oil medium bowl. Gather dough into ball and transfer to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rest at room temperature 30 minutes. Chill dough overnight.
• Transfer bowl to warm draft-free area and let dough rise, covered, until very slightly puffy, at least 2 hours.
• For topping: Place pizza stone or rimless baking sheet in oven; preheat to 500°F Sprinkle pizza paddle or another baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 12-inch round; transfer to paddle. Brush dough with oil; scatter peppers, then olives over. Sprinkle with Parmesan and rosemary. Arrange onion rings atop pizza, spacing apart.
• Slide pizza onto stone or baking sheet in oven; bake until lightly browned but not crisp, about 7 minutes. Remove pizza from oven and gently crack 1 egg into each onion ring. Return pizza to oven and continue to bake until eggs are softly set and crust is golden, about 6 minutes. Sprinkle pizza with salt and pepper. Scatter arugula over.

Steps:

• Preheat oven to 500 degrees. In a blender, puree peppers until smooth. Season with salt and pepper. On a floured work surface, roll 2 dough balls into 10-inch rounds. Sprinkle 2 rimmed baking sheets with cornmeal; place 1 round on each. Top each round with 3 tablespoons red-pepper puree and one-fourth the cheese, leaving a 1-inch border. Drizzle each with 1 1/2 teaspoons oil and season with salt and pepper. Bake until crust is golden brown and cheese is melted and bubbling, about 10 minutes. Transfer pizzas to plates and keep warm.
• Wipe sheets clean, sprinkle with cornmeal, and repeat to make 2 more pizzas. In a medium bowl, toss arugula with 2 tablespoons oil; season with salt and pepper. Divide basil among pizzas and top with arugula. Serve with lemon wedges.

Steps:

• Preheat oven to 425 degrees.
• Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray.
• Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11x15 inch rectangle.
• Bake at 425 degrees for 7 minutes. Remove crust from oven.
• Layer red pepper strips and arugula (or spinach leaves) over crust.
• Sprinkle with pine nuts, red onion and crushed red pepper.
• Put in oven again and bake for 5 minutes.
• Sprinkle with cheese and put it back in the oven for 2 minutes more or until cheese melts.
• Cut into 8 pieces.