Bok Choy, Baked Egg & Bell Peppers
Grated parmesan, sauteed bok choy, scallions, ginger-sauteed red & yellow bell peppers, baked eggs, toasted sesame seeds
Ingredients: 1 ball pizza dough flour for dusting
semolina flour for pizza stone olive oil salt & pepper ½ bunch bok choy 1 clove garlic, minced pinch of red pepper flakes ½ cup grated Parmesan 3 eggs 2 scallions, thinly sliced ¼ cup sesame seeds 1 red bell pepper, sliced 1 yellow bell pepper, sliced ½-inch chunk of fresh ginger, peeled & minced
Directions: Preheat your oven to 500° F. A few minutes before you’re ready to bake the pizza, you can prepare your dough using the instructions on the right.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the bok choy with a pinch of salt, and stir it until the leaves begin to wilt and collapse, which should only take a couple minutes. Stir in the garlic and red pepper flakes, and remove it from the heat.
To toast the sesame seeds, just heat a thin layer of them in a pan on medium-low, until they just begin to brown.
Next, saute the bell peppers with some oil over medium heat. Add a pinch of salt and some ginger, and cook until the edges begin to brown.
When you’ve pre-cooked the dough, brush it lightly with oil and add the bok choy. Leave a few pockets between them and carefully crack the eggs into them, making sure the yokes don’t break. It may help to crack each egg into a bowl first and then pour them into the spaces you’ve made on the dough.
Next, add the scallions and peppers, followed by a light sprinkling of the sesame seeds and parmesan cheese. Again, make sure you don’t break the yokes with the other ingredients, but a bit of the cheese on top of the eggs will melt nicely.
Pop your pizza in the oven and let it bake for about 10 minutes, until the crust is golden brown—and more importantly, until the eggs are cooked enough (they will begin to look opaque). This can be a tricky business, so if you feel like your pizza is cooking too fast compared to your eggs, just turn down your oven temperature a bit. There's a little guess-and-check involved, but it's worth it. When it’s finished, take it out of the oven and enjoy!