Arugula pizza with ricotta cheese and poached eggs

Here is a lovely way to make pizza without the usual red sauce. This is perfect for a busy day kind of meal as it can be prepared quickly. I used Trad.er Joe.s pizza dough but you can opt for an even quicker roll out crust such as Pills.bury if you like.

Arugula pizza with ricotta and poached eggs

1 bag refrigerated pizza dough (if TJ's is used, be sure to divide it in two and allow to sit at room temp 30 minute before using)

16 oz container part-skim ricotta cheese

1/2 cup shaved fresh Romano cheese, divided

1 TBS white wine vinegar

6 large eggs

2 cups or so arugula

4 tsp extra-virgin olive oil

1/2 tsp grated fresh lemon rind

1/2 TBS fresh lemon juice

1/8 tsp salt

1/4 tsp black pepper

1. Preheat oven to 425

2. Work pizza dough into a thin flat circle by rolling out on a floured work surface

3. Place dough on pizza pan and place in oven and bake about 7 minutes until lightly golden.

4. Combine ricotta and 1/4 cup cheese.

5. Remove pizza crust from oven and spread ricotta mixture evenly over crusts leaving 1/2 inch border around the edges. Return to oven and bake 5 more minutes or until crust looks nice and done.

6. While pizza bakes, add water to a large skillet, filling 2/3 full. Bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Set aside.

7. Combine arugula, remaining 1/4 cup Romano cheese, and the next 4 ingredients (through salt) in a large bowl. Toss well. Top pizza with arugula mixture and eggs. Sprinkle with pepper. Cut into 6 slices.