The Rosemary: A Pizza Love Story

After an enduring day and a trying TRX-style bootcamp, I wanted nothing more than some comfort food. And for me, nothing is more supportive than some good ol' pizza pie. The snow storm was 3 hours in, so we weren't going out. I whipped up a batch of my thin-crust dough and let it rise while I prepared the rest of the ingredients, which in all honesty, came together as I hunted through my pantry and refrigerator. And it resulted in my love – no lust – for my all-time favorite pizza. Here's what you need. 

 Ingredients: 

12" round of your favorite homemade or store bought pizza dough 
2 T olive oil 
1 T minced garlic 
1 T chopped fresh rosemary (trust me, you'll want the fresh herb) 
3/4 C arugula 12 thin slices of fresh mozzarella (preferably bufala)
1/4 C toasted walnuts, coarsely chopped 
2 farm fresh or organic eggs (it makes a difference in how the whites set up and how the yolks taste) 

Directions: 

Preheat pizza stone at 500º (this of course will vary depending on your oven). 

Cook the dough just long enough where it's stiff enough to hold your ingredients (typically 5 minutes). While the dough is cooking, heat oil over medium-low heat. Add the garlic and rosemary and cook until the garlic is softened (but not browned). Turn off the heat and let it sit and infuse.

Pull the dough out of the oven and assemble your pizza as it rest on the hot (very hot, so be careful) pizza stone. First, drizzle your infused oil over the bottom of your crust. Then cover with arugula. Top with the slices of cheese – feel free to add as much or as little as you desire. Then sprinkle on the walnuts.

Place the pizza in the oven and cook for about 3 to 5 minutes, just until the cheese begins to soften and melt. Remove the pie and crack two eggs directly on the pizza. Place in the oven and cook just until the whites setup and are opaque. You want the yolks runny. If your crust is getting dark, turn down your temperature to 425º or 450º and keep a close eye on it.

Remove from the oven and let it rest for 3 minutes. Garnish with fresh cracked pepper and fleur de sel (or course salt crystal). Gently break the yolks with a fork and spread them around. Cut into slices and enjoy!