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Chicken, Pesto, and Fried Egg Pizza

Chicken, Pesto, and Fried Egg Pizza
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2011

Nutritional Information

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

Quick Tip

Kitchen timer
At the table, pierce the yolk and let it coat the arugula and chicken before slicing.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.