Chicken, Pesto, and Fried Egg Pizza
Serves 4|
Hands-On Time:
25m
|
Total Time:
25m
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
- 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.
- 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.
- Dividing evenly, top the baked dough with the chicken, arugula, pesto, fried eggs, and ¼ teaspoon each salt and pepper.
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
At the table, pierce the yolk and let it coat the arugula and chicken before slicing.
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