Pizza with Pancetta, Poached Eggs and Arugula Salad

1. 1

   Set a pizza stone on the bottom of the oven and preheat the oven to 500.

2. 2

   On a lightly floured work surface, stretch and roll the pizza dough into a 14inch round.

3. 3

   Transfer the dough to a floured pizza peel, shaking it to make sure it doesn't stick.

4. 4

   Brush the edge of the dough with 1 tablespoon of the olive oil and sprinkle on the rosemary.

5. 5

   Arrange the pancetta slices on the dough, overlapping them slightly.

6. 6

   Bake the pizza for 8 minutes, until the dough is golden and crisp.

7. 7

   Meanwhile, bring a deep medium skillet of water to a simmer.

8. 8

   Crack the eggs into individual cups and slide them to the water.

9. 9

   Poach the eggs in the simmering water for 4 minutes, until the whites are set but the yolks are still runny.

10. 10

    In a large bowl, mix the remaining 2 tablespoons of oil with the lemon juice and the ParmigianoReggiano.

11. 11

    Season with salt and pepper and toss with the arugula.

12. 12

    Mound the arugula salad on top of the pizza.

13. 13

    Using a slotted spoon, transfer the eggs to the pizza.

14. 14

    Cut the pizza into 4 wedges and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.