Hangover Pizza

Try this alternative version of the hangover pizza served at Donatella Arpaia's pizzeria, Donatella.

Donatella Arpaia

Ingredients

1 pound pizza dough, at room temperature		1 cup baby arugula
10 ounces Robiola cheese, rind removed, at room temperature (or combine 5 ounces of fresh mozzarella and 5 ounces of smoked mozzarella and 2 tablespoons of Pecorino Romano), all grated		4 eggs
Sea salt and ground pepper		2 to 3 tablespoons of white truffle oil, or a drizzle of your favorite flavored oil

Total:

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1
30 minutes before baking, preheat oven to 500 degrees Fahrenheit and place baking sheet in lower third of the oven.
2
Place pizza dough on a large sheet of parchment paper and dust with flour. Roll out dough into a 10- to 12-inch rectangle. Using a fork, pierce dough all over. Slide pizza along with paper onto hot baking sheet. Bake until golden brown, about 8 minutes. Push down dough using back of spoon. Cook another 3 minutes.
3
Remove pizza and spread or sprinkle cheese, salt and freshly ground pepper. Top with arugula. Carefully crack 4 eggs on top of pizza. Put pie back in the oven until eggs are cooked, about 10 to 12 minutes. Remove from oven and drizzle with truffle oil. Cut into squares and serve hot.

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