We are pizza snobs in our house. We are very picky about the crust. I saw this recipe and wanted to try it, but Toby was a little hesitant because, well, it wouldn’t be the great thin-crust pizza we love. But I decided that we shouldn’t look at this as pizza, but as something else, like a little flat bread or something. And the verdict? This is GOOD! I wasn’t sure how all of that arugula would be, and if it would be too much, but it was just right. When I was mixing up the arugula mixture, I didn’t add all of the arugula, thinking it would be too much, but once it sat for a few minutes, it settled down a bit, and I could add more to the mix. I did end up using all of the arugula. I would totally make this again. I served this with some Crash Hot Potatoes.
Arugula Pizza with Poached Eggs
(Cooking Light, Sept. 2011)
time needed: 20 min.
1 (11-ounce) package refrigerated pizza crust dough (such as Pillsbury Thin 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
1 (5-ounce) package baby arugula
4 teaspoons extra-virgin olive oil
1/2 teaspoon grated fresh lemon rind
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 450°.
2. Unroll pizza dough on a baking sheet lightly coated with cooking spray; place in preheating oven. Bake as oven heats for 7 minutes.
3. Combine the ricotta and 1/4 cup Romano. Remove pan from oven. Quickly spread cheese mixture over dough, leaving a 1/2-inch border around the edges. Return pan to oven, and bake for 5 minutes.
4. While pizza bakes, add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
5. Combine arugula, remaining 1/4 cup Romano cheese, and the next 4 ingredients (through salt) in a large bowl; toss well. Top pizza with arugula mixture and eggs; sprinkle with pepper. Cut into 6 pieces.
1 piece= 323 calories