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Hand Tossed Pizza with Eggs

Guaranteed to be a favourite, this easy anytime pizza topped with eggs and fresh arugula is healthy and decadent!


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
1/2 cup (125 mL)arugula
All-purpose flour for rolling

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# Eggs RequiredSmallMediumExtra Large
1 egg211
2 eggs322
3 eggs443
4 eggs653
5 eggs764
6 eggs875


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.

Nutrition Facts

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
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