|Preparation Time||5 Minutes|
|Cook Time||15 Minutes|
|Total Time||20 Minutes|
|Main Ingredient||Arugula; Eggs|
|Meal||Brunch; Lunch; Dinner|
|Diet||Low Calorie; High Protein; Vegetarian|
One 11-ounce package refrigerated pizza crust
1/2 cup part-skim ricotta cheese
1/2 cup (2 ounces) shaved fresh Romano cheese, divided
1 tablespoon white vinegar
6 large eggs
One 5-ounce package baby arugula
4 teaspoons extra-virgin olive oil
1/2 teaspoon grated fresh lemon zest
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 450ï¿½.
Unroll the pizza dough on a baking sheet lightly coated with cooking spray; place in the preheating oven. Bake for 7 minutes as the oven heats.
Combine the ricotta and 1/4 cup of the Romano.
Remove the pan from the oven. Quickly spread the cheese mixture over the dough, leaving a 1/2-inch border around the edges. Return the pan to the oven, and bake for 5 minutes.
While the pizza bakes, add water to a large skillet, filling it two-thirds full; bring to a boil. Reduce the heat, and simmer. Add the vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until the desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon.
Combine the arugula, the remaining 1/4 cup of Romano cheese, and the next 4 ingredients (through salt) in a large bowl; toss well.
Top the pizza with the arugula mixture and eggs; sprinkle with pepper. Cut into 6 pieces.
Calories: 323 cal
Saturated fat: 5g
Monounsaturated fat: 7g
Polyunsaturated fat: 2g