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Pizza with Pancetta, Poached Eggs and Arugula Salad

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  • Total Time:
  • Servings: Makes one 14-inch pizza

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  • 1 pound frozen pizza dough, thawed
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon chopped rosemary
  • 4 ounces thinly sliced pancetta
  • 2 tablespoons fresh lemon juice
  • 4 large eggs
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper
  • 2 bunches of arugula (1/2 pound), thick stems discarded


  1. Set a pizza stone on the bottom of the oven and preheat the oven to 500°.
  2. 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 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.
  3. Meanwhile, 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.
  4. 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.
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