Pizza with Eggs, Roasted Red Peppers, Olives and Arugula

2 tablespoons warm water (115 F)

1/2 teaspoon active dry yeast

11/3 cups all purpose flour

1/3 cup whole wheat flour

1/2 cup cool water (65 F to 70 F)

1 teaspoon coarse kosher salt

Topping:

Cornmeal (for sprinkling)

Olive oil

3/4 cup drained roasted red pepper s from jar, cut into 1/3-inch strips

1/3 cup Kalamata olive s, pitted, quartered

1 cup Parmesan cheese shavings

1 1/2 teaspoons chopped fresh rosemary

4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2 inch thick)

4 large egg s

2 cups (lightly packed) arugula