Arugula Pizza with Poached Eggs

Ingredients

• 5 ounce baby arugula 
• 0.3 teaspoon pepper black freshly ground
• 6 large eggs 
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind fresh grated
• 4 teaspoons olive oil extra-virgin
• 0.5 cup part-skim ricotta cheese 
• 11 ounce pizza crust dough refrigerated thin (such as Pillsbury Pizza Crust)
• 2 ounces romano cheese fresh divided shaved
• 0.1 teaspoon salt 
• 1 tablespoon vinegar white

Equipment

• bowl
• frying pan
• baking sheet
• oven
• slotted spoon

Directions

1. Preheat oven to 45
2. Unroll pizza dough on a baking sheet lightly coated with cooking spray; place in preheating oven.
3. Bake as oven heats for 7 minutes.
4. Combine the ricotta and 1/4 cup Romano.
5. Remove pan from oven. Quickly spread cheese mixture over dough, leaving a 1/2-inch border around the edges. Return pan to oven, and bake for 5 minutes.
6. While pizza bakes, add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer.
7. 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.
8. 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.
9. Cut into 6 pieces.