Mini Breakfast Pizzas

Place a pizza stone or large baking sheet in oven; preheat to 450°F (leave stone in oven as it preheats).

Let dough stand at room temperature for 30 minutes. Divide dough into 4 pieces.

On a lightly floured surface, roll each piece of dough into a 7-inch circle. Pierce liberally with a fork.

Arrange 2 dough circles on hot pizza stone. Bake at 450°F for 3 minutes. Remove from oven, and flip so cooked side is up. Set aside. Repeat with remaining 2 dough circles.

Stir together ricotta cheese and zest in a medium bowl. Divide ricotta mixture evenly among cooked sides of dough circles; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top each dough circle with 1 egg and 1 tablespoon Parmesan.

Working in 2 batches, return topped dough circles to pizza stone. Bake at 450°F until egg whites are set and yolks are still a little runny, about 6 to 8 minutes.

Whisk together oil, juice, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a large bowl. Stir in arugula.

Top each cooked pizza with 1 cup dressed arugula.