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Arugula Pizza with Poached Eggs

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 20 mins
Total time 20 mins
Yield Serves 6 (serving size: 1 piece)
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

Nutrition 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

How to Make It

  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.