Pizza with Eggs, Roasted Red Peppers, Olives and Arugula

Ingredients

• 0.5 teaspoon active yeast dry
• 1.3 cups all purpose flour 
• 2 cups arugula packed (lightly )
• 1 teaspoon coarse kosher salt 
• 4 servings cornmeal (for sprinkling)
• 4 large eggs 
• 1.5 teaspoons rosemary fresh chopped
• 0.3 cup kalamata olives pitted quartered
• 4 servings olive oil 
• 4 large onion rings red (each)
• 1 cup parmesan cheese shavings 
• 0.8 cup roasted peppers from jar red drained cut into 1/3-inch strips
• 0.5 cup cool water (65°F to 70°F)
• 2 tablespoons warm water (115°F)
• 0.3 cup flour whole wheat

Equipment

• bowl
• oven
• stand mixer
• pizza stone

Directions

1. Pour 2 tablespoons warm waterinto large bowl of stand mixer fitted withdough hook; sprinkle yeast over.
2. Let standuntil yeast dissolves, about 15 minutes(mixture will not be foamy).
3. Add bothflours, 1/2 cup cool water, and 1 teaspooncoarse salt; mix on medium-low speed4 minutes.
4. Let rest 5 minutes, then mixon medium speed until dough is smooth,elastic, and slightly sticky, about 3 minutes.
5. Lightly oil medium bowl. Gather doughinto ball and transfer to prepared bowl; turnto coat with oil. Cover bowl with plasticwrap and let rest at room temperature 30minutes. Chill dough overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
6. Transfer bowl to warm draft-free areaand let dough rise, covered, until veryslightly puffy, at least 2 hours.
7. Place pizza stone or rimlessbaking sheet in oven; preheat to 500°F.
8. Sprinkle pizza paddle or another bakingsheet generously with cornmeal.
9. Roll outdough on lightly floured surface to 12-inchround; transfer to paddle.
10. Brush doughwith oil; scatter peppers, then olives over.
11. Sprinkle with Parmesan and rosemary.Arrange onion rings atop pizza, spacingapart. Slide pizza onto stone or baking sheetin oven; bake until lightly browned but notcrisp, about 7 minutes.
12. Remove pizza fromoven and gently crack 1 egg into each onionring. Return pizza to oven and continueto bake until eggs are softly set and crustis golden, about 6 minutes.
13. Sprinkle pizzawith salt and pepper. Scatter arugula over.