Name: Pizza with Pancetta, Poached Eggs and Arugula Salad
Yield: 1
Ingredients: 1 lb. frozen pizza dough -; 3 tbsp. extra-virgin olive oil -; 1/4 tsp. chopped rosemary -; 4 oz. thinly sliced pancetta -; 2 tbsp. fresh lemon juice -; 4 eggs -; 2 tbsp. Freshly grated Parmigiano-Reggiano cheese -; Salt and freshly ground pepper -; 2 bunches of arugula (1/2 pound) -

Pizza with Pancetta, Poached Eggs and Arugula Salad

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Pizza with Pancetta, Poached Eggs and Arugula Salad

1. 1 lb. frozen pizza dough -

2. 3 tbsp. extra-virgin olive oil -

3. 1/4 tsp. chopped rosemary -

4. 4 oz. thinly sliced pancetta -

5. 2 tbsp. fresh lemon juice -

6. 4 eggs -

7. 2 tbsp. Freshly grated Parmigiano-Reggiano cheese -

8. Salt and freshly ground pepper -

9. 2 bunches of arugula (1/2 pound) -

How to cook deliciously - Pizza with Pancetta, Poached Eggs and Arugula Salad

1. Stage

Set a pizza stone on the bottom of the oven and preheat the oven to 500 degrees F.

2. Stage

On a lightly floured work surface, stretch and roll the pizza dough into a 14-inch round. Transfer the dough to a floured pizza peel, shaking it to make sure it doesn't stick. Brush the edge of the dough with 1 tablespoon of the olive oil and sprinkle on the rosemary. Arrange the pancetta slices on the dough, overlapping them slightly. Bake the pizza for 8 minutes, until the dough is golden and crisp.

3. Stage

Meanwhile, bring a deep medium skillet of water to a simmer. Crack the eggs into individual cups and slide them to the water. Poach the eggs in the simmering water for 4 minutes, until the whites are set but the yolks are still runny. In a large bowl, mix the remaining 2 tablespoons of oil with the lemon juice and the Parmigiano-Reggiano. Season with salt and pepper and toss with the arugula.

4. Stage

Mound the arugula salad on top of the pizza. Using a slotted spoon, transfer the eggs to the pizza. Cut the pizza into 4 wedges and serve immediately.