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RECIPE
10 INGREDIENTS 10 STEPS 1hr

Mini Breakfast Pizzas

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.
Mini Breakfast Pizzas Recipe | SideChef
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.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
1hr
Total Time
$3.57
Cost Per Serving

Ingredients

Servings
4
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
1/4 cup
plus more for serving, if desired
1/2 Tbsp
Extra-Virgin Olive Oil
4 cups
Baby Arugula , firmly packed
as needed
Save Time,
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
407
FAT
16.2 g
PROTEIN
24.1 g
CARBS
46.9 g

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.

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 Part-Skim Ricotta Cheese (1 cup) and 2 tsp of Lemon (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.
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Nutrition Per Serving
Calories
407
% Daily Value*
Fat
16.2 g
21%
Saturated Fat
6.0 g
30%
Trans Fat
0.1 g
--
Cholesterol
235.3 mg
78%
Carbohydrates
46.9 g
17%
Fiber
7.1 g
25%
Sugars
1.1 g
--
Protein
24.1 g
48%
Sodium
755.9 mg
33%
Vitamin D
0.1 µg
0%
Calcium
314.7 mg
24%
Iron
3.7 mg
21%
Potassium
117.5 mg
2%
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