Chicken, Pesto, and Fried Egg Pizza

Chicken, Pesto, and Fried Egg Pizza
Romulo Yanes
five_whole_stars
Click a Star to Rate This Recipe
preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

1
pound
store-bought pizza dough, at room temperature
2
tablespoons
olive oil
1 1/2
cups
(6 ounces) grated Asiago or Parmesan
4
large eggs
kosher salt and black pepper
1 1/2
cups
shredded rotisserie chicken, warmed
1
cup
arugula
1/4
cup
pesto

Directions

  1. Heat oven to 425° F. Shape the dough into 4 rounds. Brush both sides with 1 tablespoon of the oil and place on 2 baking sheets. Dividing evenly, sprinkle with the Asiago and bake until golden, 12 to 15 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2 to 3 minutes for slightly runny.
  3. Dividing evenly, top the baked dough with the chicken, arugula, pesto, fried eggs, and ¼ teaspoon each salt and pepper.

 

Sarah Copeland
March 2011

Nutritional Information

  • Per Serving
  • Calories 824
  • Protein 44 g
  • Carbohydrate 59 g
  • Sugar 3 g
  • Fiber 3 g
  • Fat 48 g
  • Sat Fat 15 g
  • Calcium 454 mg
  • Iron 5 mg
  • Sodium 1135 mg
  • Cholesterol 299 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments