Arugula Pizza with Poached Eggs

Photo: John Autry; Styling: Leigh Ann Ross
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.

Yield:

Serves 6 (serving size: 1 piece)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 323
Fat 15.4 g
Satfat 5.2 g
Monofat 6.7 g
Polyfat 2 g
Protein 15.8 g
Carbohydrate 27.9 g
Fiber 1.3 g
Cholesterol 192 mg
Iron 2.6 mg
Sodium 605 mg
Calcium 237 mg

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

Preparation

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.

Note:

David Bonom,

September 2011