| Hand Tossed Pizza with Eggs | |
|---|---|
| 1 lb (0.5 kg) | store-bought pizza dough |
| 2 tbsp (30 mL) | olive oil, divided |
| 1/2 cup (125 mL) | pizza or marinara sauce |
| 1 1/2 cups (375 mL) | shredded Italian blend cheese |
| 1/2 cup (125 mL) | pitted Kalamata olives, chopped |
| 4 | eggs |
| 1/2 cup (125 mL) | arugula |
| All-purpose flour for rolling |
| # Eggs Required | Small | Medium | Extra Large |
|---|---|---|---|
| 1 egg | 2 | 1 | 1 |
| 2 eggs | 3 | 2 | 2 |
| 3 eggs | 4 | 4 | 3 |
| 4 eggs | 6 | 5 | 3 |
| 5 eggs | 7 | 6 | 4 |
| 6 eggs | 8 | 7 | 5 |
Step 1
Lightly coat a 12-inch (30 cm) pizza pan with cooking spray. Place pan in the oven and preheat to 500°F (260°C).
Step 2
On a well-floured surface, roll dough into a 12-inch (30 cm) circle.
Step 3
Remove hot pan from oven. Carefully arrange dough to the edges of the pan. Pierce dough all over with a fork, then lightly brush with some of the olive oil. Evenly spread pizza sauce over top. Sprinkle cheese over dough, and top with olives. Crack eggs over top of pizza.
Step 4
Place pizza in oven and bake until crust is browned and crisp, 8 to 10 minutes.
Step 5
Serve topped with arugula and a drizzle of the remaining olive oil.
• To make dough easy to roll, remove from fridge and allow to rest for 30 minutes.
• For a thin crust, use the lower amount of pizza dough.
• Use any cheese you have on hand.
| Calories: | 1085 |
| Fat: | 55 g |
| Saturated Fat: | 19 g |
| Trans Fat: | 0.1 g |
| Sodium: | 1818 mg |
| Sugars: | 8 g |
| Protein: | 48 g |
| Fibre: | 5 g |
| Carbohydrate: | 99 g |