Enjoy your pizza and salad all at the same time with these delicious breakfast treats. They’re not served side by side as you might expect. The lemony peppery salad is piled on top of the fresh-from-the-oven crispy egg-adorned pizza so that every bite of this deliciousness is loaded with texture and flavor.
Author: A Hint of Rosemary
Part-Skim Ricotta Cheese
, zested, freshly squeezed
Freshly Ground Black Pepper
Grated Parmesan Cheese
Extra-Virgin Olive Oil
, firmly packed
Let Pizza Dough (12 oz) stand at room temperature for 30 minutes. Divide dough into 4 pieces.
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.
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.
Carefully arrange 2 dough circles on the hot pizza stone. Bake for 3 minutes.
Remove from oven, and flip so that the cooked side is facing up. Set aside. Repeat with the remaining 2 dough circles.
Stir together Cheese (1 cup) and 2 tsp of Lemon Zest (1) in a medium bowl. Divide the ricotta mixture evenly among the cooked sides of dough circles.
Sprinkle evenly with Kosher Salt (1/8 tsp), and Freshly Ground Black Pepper (1/8 tsp). Top each dough circle with 1 of the Large Eggs (4) and 1 Tbsp of Grated Parmesan Cheese (1/4 cup).
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.
While the pizzas are baking, prepare the arugula salad. Whisk together the Extra-Virgin Olive Oil (1/2 Tbsp), 2 tsp of Lemon Juice, remaining Kosher Salt (1/8 tsp), and remaining Freshly Ground Black Pepper (1/8 tsp) in a large bowl. Stir in the Baby Arugula (4 cups) so that the leaves are evenly coated.
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.
Even though you’ll achieve the best results using a pizza stone, you can still make these delicious mini pizzas without one. Take one of your large-rimmed baking sheets. Place it on the oven rack upside down and preheat it as you would a pizza stone. You’ll then have a smooth surface to easily slide the pizzas onto and off of the pan.
Nutrition Per Serving
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