Arugula Pizza with Poached Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can also try using fresh dough. Look to your local pizzeria for homemade dough, as many will sell theirs for only a few dollars. Ingredients:
1 (11-ounce) package refrigerated pizza crust dough (such as pillsbury thin pizza crust) |
cooking spray |
1/2 cup part-skim ricotta cheese |
1/2 cup (2 ounces) shaved fresh romano cheese, divided |
1 tablespoon white vinegar |
6 large eggs |
1 (5-ounce) package baby arugula |
4 teaspoons extra-virgin olive oil |
1/2 teaspoon grated fresh lemon rind |
1 tablespoon fresh lemon juice |
1/8 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 450°.
2. Unroll pizza dough on a baking sheet lightly coated with cooking spray; place in preheating oven. Bake as oven heats for 7 minutes.
3. Combine the ricotta and 1/4 cup Romano. Remove pan from oven. Quickly spread cheese mixture over dough, leaving a 1/2-inch border around the edges. Return pan to oven, and bake for 5 minutes.
4. While pizza bakes, add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
5. Combine arugula, remaining 1/4 cup Romano cheese, and the next 4 ingredients (through salt) in a large bowl; toss well. Top pizza with arugula mixture and eggs; sprinkle with pepper. Cut into 6 pieces.
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