Bits and Bobs
2 new potatoes, boiled and sliced thin
3 tbs basil pesto (can also use a red sauce if preferred)
½ cup shredded mozzarella
Salt and pepper to taste
Arugula (a handful or so to garnish the finished pie)
Scrub potatoes to remove any extra grit. Place in pot and cover with cold and salted water. Bring water to a boil and cook for 6-7 minutes. Immediately drain water and allow to cool. Once cooled slice potatoes into thin rounds.
Preheat oven to 450°F.
Roll dough out to 14 inch round and place on baking sheet sprinkled with semolina flour (to help with crisping the crust and prevent sticking). Spread the pesto all over the dough, then sprinkle with the cheese. Layer the sliced potatoes all over the pizza.
Bake in preheated oven for 10 minutes, then crack the eggs over the pizza (one egg per half). Bake for another 5 minutes or until egg is only slightly runny and the crust is a nice golden brown.
Remove from oven, sprinkle with salt and pepper and arugula. The residual heat will slightly wilt the arugula.
Great option for a brunch entrée!