Active Time
20 MIN
Total Time
30 MIN
Yield
Serves : Makes one 14-inch pizza

How to Make It

Step 1    

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

Step 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.

Step 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.

Step 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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