Chicken, Pesto, and Fried Egg Pizza

chicken-pesto-fried-egg-pizza
Photo by Romulo Yanes
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 824 calories
    • Fat 48 g
    • Sat Fat 15 g
    • Cholesterol 299 mg
    • Sodium 1135 mg
    • Protein 44 g
    • Carbohydrate 59 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 454 mg
  • March 2011

Ingredients

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