- Calories 323
- Fat 15.4g
- Satfat 5.2g
- Monofat 6.7g
- Polyfat 2g
- Protein 15.8g
- Carbohydrate 27.9g
- Fiber 1.3g
- Cholesterol 192mg
- Iron 2.6mg
- Sodium 605mg
- Calcium 237mg
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.
How to Make It
Step 1
Preheat oven to 450°.
Step 2
Unroll pizza dough on a baking sheet lightly coated with cooking spray; place in preheating oven. Bake as oven heats for 7 minutes.
Step 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.
Step 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.
Step 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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longgirl's Review
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aejacks13's Review
Really lovely, light but filling take on pizza. Also quick and easy for a weeknight meal.
krspie188's Review
The Romano mixed in with the ricotta is the secret to this recipe's goodness. I'm not great at poaching eggs, so I gently fried them sunny-side up. I also used whole-wheat pizza dough from Trader Joe's. The result was fantastic, and very filling!
cewqqq's Review
This pizza was great!! very simple and even my whole family of completley different picky tastebuds enjoyed it! I would definatley reccomend buying a thin pizza crust as said in the recipe
jhauenst's Review
These were fantastic. A nice combination of flavor and a fresh alternative to brunch.
nlrutecki's Review
I really am on this huge kick with everything egg right now and this recipe is no exception. One of the best pizzas I've ever had in my life was from Da Buffeto in Italy and on top they place an egg in the middle with lots of veggies surrounding it. I've been looking for different variations ever since then and this is a great version to make at home! I already had a small home-made honey wheat crust prepared. I also used fat free ricotta and less oil. So very lovely though! Thank you cooking light.
AshleyL's Review