Ingredients
1lbfrozen pizza dough
3tbspextra-virgin olive oil
¼tsprosemary,chopped
4ozpancetta,thinly sliced
2tbspfresh lemon juice
4eggs
2tbspparmigiano reggiano cheese,(parmesan cheese) freshly grated
salt and freshly ground pepper
2bunchesarugula,(½ lb)
Preparation
Set a pizza stone on the bottom of the oven and preheat the oven to 500 degrees F.
On a lightly floured work surface, stretch, and roll the pizza dough into a 14-inch round.
Transfer the dough to a floured pizza peel, shaking it to make sure it doesn’t stick.
Brush the edge of the dough with 1 tablespoon of olive oil and sprinkle on the rosemary.
Arrange the pancetta slices on the dough, overlapping them slightly.
Bake the pizza for 8 minutes, until the dough is golden and crisp.
Meanwhile, bring a deep medium skillet of water to a simmer.
Crack the eggs into individual cups and slide them into the water.
Poach the eggs in the simmering water for 4 minutes, until the whites are set but the yolks are still runny.
In a large bowl, mix the remaining 2 tablespoons of oil with the lemon juice and the Parmigiano-Reggiano.
Season with salt and pepper and toss with the arugula.
Mound the arugula salad on top of the pizza.
Using a slotted spoon, transfer the eggs to the pizza.
Cut the pizza into 4 wedges and serve immediately.
