Recipes
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
Print RecipeIngredients
- 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 ½ cups (375 mL) shredded Italian blend cheese
- ½ cup (125 mL) pitted Kalamata olives, chopped
- 4 eggs
- ½ cup (125 mL) arugula
Instructions
- Step 1
Lightly coat a 12-inch (30 cm) pizza pan with cooking spray. Place pan in the oven and preheat to 500°F (260°C).
- Step 2
On a well-floured surface, roll dough into a 12-inch (30 cm) circle.
- Step 3
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.
- Step 4
Place pizza in oven and bake until crust is browned and crisp, 8 to 10 minutes.
- Step 5
Serve topped with arugula and a drizzle of the remaining olive oil.
Tips
- 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.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 1085 |
| Fat | 55 g |
| Saturated Fat | 19 g |
| Trans Fat | 0 g |
| Carbohydrate | 99 g |
| Fibre | 5 g |
| Sugars | 8 g |
| Protein | 48 g |
| Sodium | 1818 mg |
