This mini breakfast pizza is glorious: A pizza and salad combo that makes for a delicious weekend breakfast or brunch but also works nicely as a dinner.
You can buy whole-wheat pizza dough in the freezer section of your grocery store, or from your favorite local pizza shop, or get a mix from Amazon. We like to par-bake the dough a bit first so it comes out perfectly crispy without overcooking the egg. If you don’t like runny yolks, cook each pizza for an additional couple of minutes.
12 ounces whole-wheat pizza dough
1 cup part-skim ricotta cheese
1 1/4 teaspoons lemon zest
1/4 teaspoon kosher salt, divided
1/4 teaspoon ground pepper, divided
4 large eggs
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
4 cups packed baby arugula
Added sugars 0g
Calcium 29% DV
Potassium 8% DV
How to Make It
Place a pizza stone or large baking sheet in oven; preheat to 450°F (leave stone in oven as it preheats).
Let dough stand at room temperature for 30 minutes. Divide dough into 4 pieces.
On a lightly floured surface, roll each piece of dough into a 7-inch circle. Pierce liberally with a fork.
Arrange 2 dough circles on hot pizza stone. Bake at 450°F for 3 minutes. Remove from oven, and flip so cooked side is up. Set aside. Repeat with remaining 2 dough circles.
Stir together ricotta cheese and zest in a medium bowl. Divide ricotta mixture evenly among cooked sides of dough circles; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top each dough circle with 1 egg and 1 tablespoon Parmesan.
Working in 2 batches, return topped dough circles to pizza stone. Bake at 450°F until egg whites are set and yolks are still a little runny, about 6 to 8 minutes.
Whisk together oil, juice, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a large bowl. Stir in arugula.
Top each cooked pizza with 1 cup dressed arugula.
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