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.
Total Time
1hr
5.0
1 Rating
Author: A Hint of Rosemary
Servings:
4
Ingredients
•
12
oz
Pizza Dough
•
1
cup
Part-Skim Ricotta Cheese
•
1
Lemon
, zested, freshly squeezed
•
as needed
Kosher Salt
, divided
•
as needed
Freshly Ground Black Pepper
, divided
•
4
Farmhouse Eggs® Large Brown Eggs
•
4
Tbsp
Grated Parmesan Cheese
•
2
tsp
Extra-Virgin Olive Oil
•
4
cups
Baby Arugula
, firmly packed
•
as needed
All-Purpose Flour
Cooking Instructions
1.
Let Pizza Dough (12 oz) stand at room temperature for 30 minutes. Divide dough into 4 pieces.
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.
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.
4.
Carefully arrange 2 dough circles on the hot pizza stone. Bake for 3 minutes.
5.
Remove from oven, and flip so that the cooked side is facing up. Set aside. Repeat with the remaining 2 dough circles.
6.
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.
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 (4 Tbsp).
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.
9.
While the pizzas are baking, prepare the arugula salad. Whisk together the Extra-Virgin Olive Oil (2 tsp), 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 (4 cups) so that the leaves are evenly coated.
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.
Author's Notes
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
CALORIES
406
FAT
16.2 g
PROTEIN
24.1 g
CARBS
46.5 g
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