Chicken, Pesto, and Fried Egg Pizza

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

Ingredients

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.
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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