Pesto Pizza with Poached Eggs

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven to preheat at the same time. Sprinkle cornmeal over a pizza peel or a flat baking sheet (this will help the pizza slide onto the pizza stone). If not using a pizza stone, lightly grease a pizza pan or flat baking sheet with olive oil or non-stick spray.

On a lightly floured surface, stretch the pizza dough until you have a 10-inch (25 cm) round. You can do this by working the dough from the middle to the outside, using your fingers to create a flat, thin inner surface and a raised edge. Transfer the dough onto the pizza peel, baking sheet, or the pizza pan. Reshape if necessary.

Spread the pesto over the pizza dough almost to the edges. Layer the mozzarella pieces over the sauce.

Slide the pizza from the pizza peel or baking sheet onto the pizza stone, or place the pizza pan in the oven. Bake until the edges are puffed and golden, about 12 to 14 minutes. Remove the pizza from the oven and rest for 2 to 3 minutes.

While the pizza is baking, fill a large heavy bottomed pot with at least 3 inches (7.5 cm) of water for poaching the eggs. Cover the pot, place it over high heat and bring the water to a boil. Turn the heat down to medium-low so the water is at a simmer. Add the vinegar. Working with one egg at a time, crack the egg into a small bowl and carefully lower it into the simmering water by tipping the bowl on its side and rolling the egg out. Poach until just tender with runny yolks, about 3 minutes. With a large spoon or slotted spoon, carefully remove the eggs from the water and drain on a paper towel.

Place the arugula and poached eggs on top of the hot pizza; gently cut eggs in half. Season with pepper. Garnish with a generous drizzle of olive oil or chili oil, chili crisp, honey, or green onion, if desired. If any pesto remains, serve it as a dipping sauce on the side.