Ingredients
1 lb. frozen pizza dough
3 tbsp. extra-virgin olive oil
1/4 tsp. chopped rosemary
4 oz. thinly sliced pancetta
2 tbsp. fresh lemon juice
4 eggs
2 tbsp. Freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
2 bunches of arugula (1/2 pound)
Preparation
Step 1Set a pizza stone on the bottom of the oven and preheat the oven to 500 degrees F.Step 2On 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 the 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.Step 3Meanwhile, bring a deep medium skillet of water to a simmer. Crack the eggs into individual cups and slide them to 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.Step 4Mound 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.
