Description
Delight in these Mini Breakfast Pizzas featuring a crisp pizza crust topped with creamy ricotta, fresh eggs baked to perfection, and a peppery arugula salad with a zesty lemon dressing. Perfect for a gourmet morning treat that balances savory and fresh flavors.
Ingredients
Scale
Pizza Dough
- 12 ounce Pizza Dough
- As needed All-Purpose Flour (for dusting)
Ricotta Mixture
- 1 cup Part-Skim Ricotta Cheese
- 2 teaspoons Lemon Juice (from 1 lemon)
- 1/4 teaspoon Kosher Salt (divided)
- 1/4 teaspoon Freshly Ground Black Pepper (divided)
Toppings
- 4 Large Eggs
- 1/4 cup Grated Parmesan Cheese (divided)
- 2 teaspoons Extra-Virgin Olive Oil
- 4 cups Baby Arugula
- Zest of 1 lemon (optional, for garnish)
Instructions
- Prepare the Dough: Let the pizza dough sit at room temperature for 30 minutes to relax. Then divide it into 4 equal pieces.
- Preheat Oven and Pizza Stone: Place a pizza stone or large baking sheet in the oven and preheat to 450°F (230°C). Keep the stone inside as the oven heats fully.
- Roll and Dock Dough: Lightly dust your work surface with all-purpose flour. Roll each dough piece into a 6 to 7-inch circle. Use a fork to pierce each circle liberally to prevent bubbling during baking.
- Parbake Dough Circles: Carefully place 2 dough circles on the hot pizza stone and bake for 3 minutes until the bottom is set.
- Flip Dough Circles: Remove the parbaked dough from the oven and flip them so the cooked side is facing up. Set aside and repeat with the remaining 2 dough circles.
- Make Ricotta Topping: In a medium bowl, mix together the ricotta cheese with 2 teaspoons lemon juice, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper until combined.
- Assemble Pizzas: Evenly spread the ricotta mixture over the cooked side of each dough circle. Sprinkle each with 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Carefully crack one egg onto each pizza and sprinkle with 1 tablespoon grated Parmesan cheese.
- Bake with Egg Topping: Working in two batches, bake the assembled pizzas on the hot stone for 6 to 10 minutes until the egg whites are set but the yolks remain slightly runny.
- Prepare Arugula Salad: While pizzas bake, whisk the extra-virgin olive oil, remaining 2 teaspoons lemon juice, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper in a large bowl. Toss in baby arugula to coat evenly.
- Finish and Serve: Top each finished pizza with approximately 1 cup of dressed arugula. Optionally, garnish with extra grated Parmesan and lemon zest. Serve immediately for best taste and texture.
Notes
- Parbaking the dough ensures a crisp crust that can support the toppings without becoming soggy.
- Adjust baking time for eggs based on your preferred yolk consistency.
- Use a pizza stone for best heat retention and even baking, but a baking sheet can be used as a substitute.
- Lemon zest adds a bright, fresh finish that complements the creamy ricotta and peppery arugula.
- You can substitute baby arugula with spinach or mixed greens if preferred.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-American
Keywords: mini breakfast pizza, ricotta pizza, breakfast egg pizza, arugula salad pizza, lemon ricotta pizza
