My recent put-an-egg-on-it obsession all started with a little recipe called "Pizza Bianca". Perfectly crafted by my girl, Vember, this recipe taught me one of life's most important culinary lessons: Pesto can be made from ANYTHING green - not just basil.
Pizza Bianca is simply a thin crust pizza dough, smothered in a winter green pesto, dolloped with mozzarella and baked. Once golden brown at the edges, it is topped with handfuls of fresh arugula and drizzled in one's favorite olive oil. (See full recipe at bottom.)
My latest version is all that and a bunch of halved, poached eggs on top!
Maybe I'm the last person in the world to enjoy eggs on pizza, but I'm hooked at this point. Pizza Bianca is the recipe that launched a ten day obsession of poached-egg-with-kale dishes that we called *EggKalePalooza*.
Making pesto from steamed winter greens. This spread was great on pizza, panini and toasted bread.
Below, Pizza Bianca, ready for the oven.
And then the final product:
Then...there was several days of kale pesto bruschetta! Here are some slices of ciabatta with the pesto and mozzarella, headed into the oven until the cheese is melted.
... also topped with arugula and egg. Ahhhhhhhh...
(Don't fool yourself into thinking you can conquer this without a steak knife. That's just never been done.)
Kale pesto and eggs - it's not just for dinner anymore. Here, I made a panini version for a Saturday afternoon with friends.
And then into the panini maker. Get a load of that dripping egg yolk, would ya!?!
Last but not least, our Sunday night dinner, Bon Appetit's Bacon + Leek Risotto with Poached Egg:
"Oh, oh, oh, oh, oh, oh!" - Beyoncé Knowles
PIZZA BIANCA WITH ARUGULA + POACHED EGGS
1 ball of pizza dough, remove from refrigerator 30 minutes before rolling
1 bunch of kale, or the rough equivalent in mixed winter greens
Mozzarella (wet), small balls or one large ball
3 tbsp good quality olive oil
3 cloves of garlic
kosher salt and pepper to taste
2 handfuls of arugula
1. Position oven rack to middle position and preheat oven to 450 F. Fill a large pot with water and bring to boil (this will be used for poaching your eggs).
2. Fill a saucepan 1/4 full with water and bring to a boil. Add winter greens to boiling water, cover, and cook down for thirty seconds or until wilted.
3. Add cooked greens to food processor with garlic and olive oil and chop until you create a rough pesto.
4. Coat large baking sheet with olive oil. Roll out dough on a lightly floured surface about the size of the baking sheet. Transfer to oiled baking sheet. Spread greens pesto evenly over the crust, top with mozzarella, salt and pepper to taste. Bake until crisp and golden and cheese is melted, approximately 10 - 15 minutes.
5. While pizza is cooking prepare your poached eggs, ideally so they are ready when pizza is finished cooking.
6. When pizza is finished, remove from oven. Sprinkle with a layer of fresh arugula and lightly drizzle with addtional olive oil. Top with poached eggs and cut in half right before serving up!