Hand-Tossed Pizza with Eggs
Guaranteed to be a favourite, this easy anytime pizza topped with eggs and fresh arugula is healthy and decadent!
- Serves:
- 2
- Prep Time:
- 15 min
- Cook Time:
- 10 min
Ingredients
Nutrition Facts
- Calories
- 1085
- Fat
- 55 g
- Saturated Fat
- 19 g
- Trans Fat
- 0.1 g
- Carbohydrate
- 99 g
- Fibre
- 5 g
- Sugars
- 8 g
- Protein
- 48 g
- Sodium
- 1818 mg
- 1 lb ( 0.5 kg ) store-bought pizza dough
- All-purpose flour for rolling
- 2 tbsp ( 30 mL ) olive oil, divided
- ½ cup ( 125 mL ) pizza or marinara sauce
- 1 1/2 cups ( 375 mL ) shredded Italian blend cheese
- ½ cup ( 125 mL ) pitted Kalamata olives, chopped
- 4 eggs
- ½ cup ( 125 mL ) arugula
Instructions
-
Lightly coat a 12-inch (30 cm) pizza pan with cooking spray. Place pan in the oven and preheat to 500°F (260°C).
-
On a well-floured surface, roll dough into a 12-inch (30 cm) circle.
-
Remove hot pan from oven. Carefully arrange dough to the edges of the pan. Pierce dough all over with a fork, then lightly brush with some of the olive oil. Evenly spread pizza sauce over top. Sprinkle cheese over dough, and top with olives. Crack eggs over top of pizza.
-
Place pizza in oven and bake until crust is browned and crisp, 8 to 10 minutes.
-
Serve topped with arugula and a drizzle of the remaining olive oil.
Notes
-
To make dough easy to roll, remove from fridge and allow to rest for 30 minutes.
-
For a thin crust, use the lower amount of pizza dough.
-
Use any cheese you have on hand.