Mini Breakfast Pizzas

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

12 oz

Pizza Dough

1 cup

Part-Skim Ricotta Cheese

1

Lemon , zested, freshly squeezed

2 tsp of zest and juice needed, plus more for serving

1/4 tsp

Kosher Salt , divided

1/4 tsp

Freshly Ground Black Pepper , divided

4

Large Eggs

1/4 cup

Grated Parmesan Cheese

plus more for serving, if desired

1/2 Tbsp

Extra-Virgin Olive Oil

4 cups

Baby Arugula , firmly packed

as needed

All-Purpose Flour

for dusting

Cooking Instructions

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Step 1

Let Pizza Dough (12 oz) 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 (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.

Step 7

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) .

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 (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.

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.