1 tbsp A Genco Extra Virgin Olive OilÂ
1 1/4 cup Jules & Kent Marinara SauceÂ
3/4 tsp Smoked PaprikaÂ
1/2 tsp CuminÂ
454 g Whole-Wheat Pizza DoughÂ
1 small Onion , thinly slicedÂ
1/2 cup sliced Roasted Red PeppersÂ
4 EggsÂ
3/4 cup crumbled Krinos Macedonian FetaÂ
1 cup Baby ArugulaÂ
Instructions: Position rack in centre of oven, then preheat to 400F. Line a baking sheet with parchment and brush with oil. Stir Jules & Kent marinara sauce with paprika and cumin in a small bowl. Roll out dough on a lightly floured surface to a 13×13-in. square and transfer to prepared sheet. Spread cup marinara mixture evenly over dough. Top with onion and peppers. Reserve remaining cup sauce for serving. Bake for 15 min. Remove sheet from oven. Using the back of a spoon, make 4 wells in sauce and crack an egg into each. Sprinkle with feta. Continue baking until crust is golden and eggs are cooked but yolk is still runny, 8 to 10 min.Â
Sprinkle pizza with arugula. Cut into squares and serve with reserved sauce