Lunch: Pizza with Pancetta, Poached Eggs and Arugula Salad

Recipe By: Grace Parisi This is not the pizza you get in the freezer aisle or your local delivery restaurant.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Pizza with Pancetta, Poached Eggs and Arugula Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 lb. frozen pizza dough
3 tbsp. extra-virgin olive oil
1/4 tsp. chopped rosemary
4 oz. thinly sliced pancetta
2 tbsp. fresh lemon juice
4 eggs
2 tbsp. Freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
2 bunches of arugula (1/2 pound)

Instructions

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