Arugula Pizza with Poached Eggs

7 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Serves 6 (serving size: 1 piece)
By David Bonom
September 2011
RECIPE BY Cooking Light

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

Nutritional Information

  • 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

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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Ratings & Reviews

AshleyL's Review

krspie188
April 10, 2014
Outstanding. I added fresh sliced tomato, onion and garlic at the same time of adding the ricotta mixture. Also used spinach and arugula mix because that's what I could find. This was SO good.

longgirl's Review

aejacks13
March 05, 2014
N/A

aejacks13's Review

longgirl
February 18, 2014
Really lovely, light but filling take on pizza. Also quick and easy for a weeknight meal.

krspie188's Review

AshleyL
February 12, 2014
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

jhauenst
June 28, 2012
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

cewqqq
November 04, 2011
These were fantastic. A nice combination of flavor and a fresh alternative to brunch.

nlrutecki's Review

nlrutecki
August 31, 2011
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.