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.
12 ounces refrigerated fresh pizza dough
2/3 cup part-skim ricotta cheese
1/8 teaspoon kosher salt
1 1/2 cups asparagus, trimmed and cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
4 large eggs
1/4 teaspoon freshly ground black pepper
1 ounce Parmesan cheese, grated (about 1/4 cup)
How to Make It
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.
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changed up the recipe based on what I had available in my fridge and freezer - used naan bread for the crust and kale in place of asparagus. Great twist on "traditional" pizza and solid vegetarian option