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:

• 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 the oven to 450 degrees with a baking stone in it.
• Peel the roasted red peppers, remove the seeds and membranes (holding the peppers over a bowl to catch the juices), and slice in thin strips. Toss in the bowl with the juices, salt and pepper to taste, the garlic, and 1 tablespoon of the olive oil.
• Roll out the dough, and line a 12- or 14-inch pizza pan. Brush all but the rim of the dough with the remaining olive oil. Arrange the green pepper rings over the dough. Place in the oven for 10 minutes. Remove from the oven, and top with slices of mozzarella, placing the cheese inside and between the pepper rings. Distribute the roasted peppers over the surface of the pizza, and drizzle on the juice remaining in the bowl. Return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has melted. Remove from the oven, scatter the shaved Parmesan and the basil over the top, 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.