I guess I need to learn to trust my instincts more.Dave and I put this pizza together, baked it, ate it, loved it, and made three more. Then it dawned on me, and I exclaimed most dramatically, “Dave, we forgot the egg.” We had to remake the pizza (we didn’t actually complain about that part though.) Second making…even better.The egg was laid that morning by one of his hens. Fresh eggs have the yellowest yolks I have ever seen. Very vibrant and almost unnatural looking when you’re accustomed to store-bought eggs. The shells are also harder, so you have to give them a more forceful whack!
Along with his hen laying the egg that morning for our pizza, Dave made fresh mozzarella too. As he retrieved the first ball out a mason jar filled with what looked like primordial ooze, he dropped it on the ground. All I could think of was a line from the movie Pretty Woman “slippery little sucker,” when the ever wonderful Julia Roberts lost control of her oyster at a very fancy dinner/business meeting. I’m pretty sure his dog Maggie enjoyed it.
We assembled our second pizza. It baked. It cooled. Then my real challenge…how to cut that bad boy! I felt I had to just do, take the pizza cutter and just go right through the middle. I knew yolk was going to be everywhere, but that was the point, a set egg white, a running yolk, spreading its rich deliciousness all over the arugula, tomatoes, and fresh mozzarella.
If a choir of angels were ever going to sing for a single bite of food, this was the time they would gather. The blending of crisped, slightly charred (in a good way) dough, homemade sauce, fresh tomatoes and cheese, the earthy arugula combining with the hearty, robust, regal yolk, well as I type this up, a tear streaks my eye in memory of this bite, a bite that filled my heart and soul with love and joy.
Now to make this…I can’t exactly tell you how much of anything to put on as pizza making is so personal. But take care not to put too much stuff on a pizza. In pizza assembly, less is more. We made personal-size pizzas from 7” balls of dough. Depending on how thick you roll it out will determine your size. I used two kitchen-spoon tablespoons to apply the sauce to the dough. I grabbed a handful of arugula, about 7 cherry tomatoes halved, and several slices of fresh mozzarella. Then I simply cracked and dropped one egg in the very center of the pizza. I sprinkled salt over the egg and black pepper over the entire pizza.
Tomato & Arugula Pizza
- Pizza dough
- Pizza sauce
- Fresh mozzarella; sliced
- Cherry tomatoes
- Egg (s)
- Extra virgin olive oil
- Roll out the dough ball to the desired thinness.
- Using a pastry brush, brush the edges or crust of the dough with olive oil.
- Take two hearty kitchen tablespoons of sauce and spread around the dough, stopping at the olive oil border.
- Evenly spread a handful of arugula over the sauce.
- Place the halved cherry tomatoes over the arugula.
- Then place the slices of fresh mozzarella between the halved tomatoes.
- In the very center, drop an egg.
- Sprinkle salt over the egg.
- Then sprinkle black pepper over the entire pizza.
Outdoor Pizza Oven
- Place the pizza in the oven, towards the back, It will cook in about 2 minutes, but watch it, and half way through cooking, move it closer to the front of the oven.
Indoor Oven using Pizza Stone
- Or if using a pizza stone indoors: preheat the oven to 400° and allow the stone to preheat for at least 10 minutes.
- Assemble the pizza and slide it onto the stone in the oven.
- Bake for 10-15 minutes or until it has reached the desired doneness.