Cooking Instructions
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Step 1
Let
Pizza Dough (340 g)
stand at room temperature for 30 minutes. Divide dough into 4 pieces.
Step 2
Place a pizza stone or large baking sheet in the oven. Preheat to 450 degrees F (230 degrees C). Leave the stone in the oven as it preheats.
Step 3
Dust the surface with
All-Purpose Flour (as needed)
, roll each piece of dough into a 6 to 7-inch circle. Pierce liberally with the tines of a fork.
Step 4
Carefully arrange 2 dough circles on the hot pizza stone. Bake for 3 minutes.
Step 5
Remove from oven, and flip so that the cooked side is facing up. Set aside. Repeat with the remaining 2 dough circles.
Step 6
Stir together
Cheese (245 g)
and 2 tsp of
Lemon Zest (1)
in a medium bowl. Divide the ricotta mixture evenly among the cooked sides of dough circles.
Step 7
Sprinkle evenly with
Kosher Salt (as needed)
, and
Freshly Ground Black Pepper (as needed)
. Top each dough circle with 1 of the
Farmhouse Eggs® Large Brown Eggs (4)
and 1 Tbsp of
Grated Parmesan Cheese (25 g)
.
Step 8
Working in 2 batches, return topped dough circles to the hot pizza stone. Bake in the oven until egg whites are set and yolks are still a little runny, about 6 to 10 minutes.
Step 9
While the pizzas are baking, prepare the arugula salad. Whisk together the
Extra-Virgin Olive Oil (10 mL)
, 2 tsp of Lemon Juice, remaining
Kosher Salt (as needed)
, and remaining
Freshly Ground Black Pepper (as needed)
in a large bowl. Stir in the
Baby Arugula (80 g)
so that the leaves are evenly coated.
Step 10
Top each cooked pizza with about 1 cup dressed arugula. If desired, sprinkle a small amount of additional grated Parmesan over each along with a bit of lemon zest. Serve immediately.
