Truffled Breakfast Pizza
1 mound pizza dough
Flour for dusting
1 tablespoon olive oil
2-3 tablespoons pesto
1 cup freshly shredded white cheddar
4 ounces arugula
2 teaspoons truffle oil (or lemon juice, if you prefer)
1/4 cup freshly grated Parmigiano Reggiano, plus more for topping
Place a baking stone in the oven and warm to 500 degrees. I let mine warm up for a good 15 minutes.
Meanwhile, dust large cutting board with flour then carefully stretch out dough. I've found that it's best to go thinner than you want the pizza to turn out, since it fluffs up in the oven. So, go a little thinner that you're comfortable with (mine was about 16-18 inches in diameter). Carefully brush the top of the dough with olive oil.
Remove the baking stone from the oven and either slide the dough onto it, if you can manage. Or, carefully and quickly pick it up and drop it on the pan. The key here is to get it right the first time so that you don't have to mess with it. I recommend having someone help you with the transfer.
Bake the pizza for 5 minutes. remove from the oven and spread the pesto over it, then sprinkle with cheese. Bake another 5 minutes.
Place arugula in a medium bowl. Drizzle with truffle oil and Parmigiano Reggiano and toss to combine.
Meanwhile, heat a large skillet and fry the 3 eggs to desired doneness. Ideally, leave the yolks at least somewhat runny so that they serve as a tasty sauce for the pizza.
Remove pizza from the oven and let cool for 1 minute. Spread arugula salad over the top, then place eggs on top. Cut into 6 pieces and enjoy!
|We enjoyed outside on a peaceful Sunday morning :)|