Arugula pizza with poached eggs

Recipe Information

Ingredients

• One 11-ounce package refrigerated pizza crust

• Cooking spray

• 1/2 cup part-skim ricotta cheese

• 1/2 cup (2 ounces) shaved fresh Romano cheese, divided

• 1 tablespoon white vinegar

• 6 large eggs

• One 5-ounce package baby arugula

• 4 teaspoons extra-virgin olive oil

• 1/2 teaspoon grated fresh lemon zest

• 1 tablespoon fresh lemon juice

• 1/8 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

Directions

• Preheat the oven to 450°.

• Unroll the pizza dough on a baking sheet lightly coated with cooking spray; place in the preheating oven. Bake for 7 minutes as the oven heats.

• Combine the ricotta and 1/4 cup of the Romano.

• Remove the pan from the oven. Quickly spread the cheese mixture over the dough, leaving a 1/2-inch border around the edges. Return the pan to the oven, and bake for 5 minutes.

• While the pizza bakes, add water to a large skillet, filling it two-thirds full; bring to a boil. Reduce the heat, and simmer. Add the vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until the desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon.

• Combine the arugula, the remaining 1/4 cup of Romano cheese, and the next 4 ingredients (through salt) in a large bowl; toss well.

• Top the pizza with the arugula mixture and eggs; sprinkle with pepper. Cut into 6 pieces.

Nutrition (per serving)

• Calories: 323 cal

• Total fat: 15g

• Saturated fat: 5g

• Monounsaturated fat: 7g

• Polyunsaturated fat: 2g

• Cholesterol: 192mg

• Sodium: 605mg

• Carbohydrate: 28g

• Fiber: 1g

• Protein: 16g

• Calcium: 237mg

• Iron: 3mg