We’ve long agreed that the key to a lasting relationship is pizza. And this one satisfies both of our pizza cravings: spicy arugula–pistachio pesto for Lindsay, a runny egg for Taylor, and delightfully melty cheese for us both.
- 4 cups packed (4 ounces) baby arugula, plus more
- for topping
- ¾ cup extra-virgin olive oil
- ½ cup shelled pistachios
- 2 garlic cloves, roughly chopped
- ½ teaspoon red pepper flakes, or to taste
- Salt and black pepper, to taste
- For Crust
- 2 (9- to -10-ounce) balls pizza dough, store-bought or
- Cornmeal or semolina flour,* for dusting
- For Topping
- 8 ounces mozzarella cheese, grated or thinly sliced (about 1 cup)
- ½ cup (2 ounces) shredded Parmesan cheese
- 2 large eggs
How to Make It
- At least 45 minutes before making the pizza, position a rack in the lower third of the oven and place a baking stone on rack. Preheat oven to 500°F, giving the stone ample time to thoroughly preheat. (Alternatively, you can use a baking sheet and preheat it for as long as it takes for the oven to come to temperature.)
- To prepare pesto, place arugula, oil, pistachios, garlic, and red pepper flakes in the bowl of a food processor or blender. Pulse until smooth, about 30 seconds. Season to taste with salt and pepper.
- On a lightly floured work surface, roll or stretch dough into disks about 10 inches in diameter. Generously dust a pizza peel or the underside of a sheet pan with cornmeal or semolina flour. Lay 1 round of dough on the peel.
- Spread half of pesto over dough. Sprinkle half of the cheeses on top. Crack 1 egg in the center of the dough.
- Gently slide pizza onto the hot stone or baking pan. Bake until cheese is melted and egg white is cooked through, about 8 to 10 minutes; the edges of the crust should be golden brown. Remove from oven and let cool slightly prior to slicing. Top with fresh arugula. Repeat for second pizza.