This mini breakfast pizza is glorious: A pizza and salad combo that makes for a delicious weekend breakfast or brunch but also works nicely as a dinner. You can buy whole-wheat pizza dough in the freezer section of your grocery store, or from your favorite local pizza shop, or get a mix from Amazon. We like to par-bake the dough a bit first so it comes out perfectly crispy without overcooking the egg. If you don’t like runny yolks, cook each pizza for an additional couple of minutes.
How to Make It
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.