Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light September 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 6 (serving size: 1 piece)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Unroll pizza dough on a baking sheet lightly coated with cooking spray; place in preheating oven. Bake as oven heats for 7 minutes.

  • 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.

  • 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.

  • 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.

Nutrition Facts

323 calories; fat 15.4g; saturated fat 5.2g; mono fat 6.7g; poly fat 2g; protein 15.8g; carbohydrates 27.9g; fiber 1.3g; cholesterol 192mg; iron 2.6mg; sodium 605mg; calcium 237mg.
Advertisement