Pesto Pizza with Poached Eggs

On a lightly flour surface, roll out pizza dough into a 1 inch (2.5 cm) thick round. Cover with plastic wrap and let rest at room temperature for 30 minutes to 1 hour.

Preheat oven to 425°F (220°C). If using a pizza stone, place it in the oven to preheat at the same time.

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

Bake until the edges are puffed and golden, approximately 20 minutes.

While pizza is baking, fill a small pot with cold water; add cider vinegar. Bring to a simmer. Carefully crack eggs into the simmering water and poach until just tender, 3 to 5 minutes. Remove from water and drain on a paper towel. Season with salt and pepper.

Remove pizza from oven and rest for 2 to 3 minutes.

Garnish with arugula, soft poached eggs, and a generous drizzle of olive oil.

If any pesto remains, serve it as a dipping sauce on the side.