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PIZZA OVER EASYWe’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.


For Pesto
  • 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
  • homemade
  • 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
  1. 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.)
  2. 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.
  3. 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.
  4. Spread half of pesto over dough. Sprinkle half of the cheeses on top. Crack 1 egg in the center of the dough.
  5. 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.

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