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Arranging the dough on a hot pizza stone or skillet will get the crust nice and crisp. Keep an eye on the pizza after you add the eggs so they don't overcook.

Recipe by Cooking Light August 2014


Credit: Justin Walker; Styling: Kaitlyn du Ross

Recipe Summary test

20 mins
40 mins
Serves 4 (serving size: 2 slices)


Ingredient Checklist


Instructions Checklist
  • Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

  • Let dough stand at room temperature for 30 minutes.

  • Combine ricotta and salt in a small bowl.

  • Roll dough into an 11-inch circle on a floured surface. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread ricotta mixture over dough, leaving a 1/2-inch border. Combine asparagus and oil in a bowl. Top ricotta mixture with asparagus mixture, gently pressing asparagus into ricotta. Bake at 500° for 5 minutes.

  • Crack eggs over top of pizza (do not remove pizza from oven). Bake 4 minutes or until whites are set. Sprinkle with pepper and Parmesan. Cut into 8 slices.

Nutrition Facts

402 calories; fat 13.9g; saturated fat 5.2g; mono fat 5.9g; poly fat 1.8g; protein 22g; carbohydrates 44g; fiber 7g; cholesterol 205mg; iron 3mg; sodium 657mg; calcium 232mg.