You can take a recipe for four and reduce it to a just-right serving for one or two. You can also play with it and have a good time. The original recipe called for refrigerated whole wheat pizza dough. I substituted a package of two ready-made bake-it-yourself crusts. I actually tried two different crusts on two different mornings – first, a thin crust and, the second time with a thicker crust. Both were good. When I followed the cooking directions for the thin crust, the time needed for the baked egg n the recipe made the crust more like a crispy cracker. Good, but not what I had expected. When I used the thicker crust, I baked it for three minutes, turned it over on my sheet pan, added the toppings and baked it 8 minutes to set the egg white and leave the yolk soft the way I like it! The recipe used lemon and oil dressed arugula as a garnish. I like arugula, so I made it a side salad instead of a garnish by adding a few sliced grape tomatoes and a sprinkle of grated parmesan. Next time I make this, I’ll sprinkle some crisp crumbled bacon or pancetta on top. Play with your food and make it yours! Below is the original recipe for four servings from Cooking Light Magazine. It divides in to two or one serving easily.
Mini Breakfast Pizzas
12 oz. whole wheat pizza dough
1 cup part-skim ricotta cheese
1-1/4 tsp lemon zest
1/4 tsp kosher salt, divided
1/4 tsp ground pepper, divided
4 large eggs
2 tsp extra virgin olive oil
2 tsp fresh lemon juice
4 cups packed baby arugula
Let dough stand at room temperature for 30 minutes. Divide dough into 4 pieces.
Place a pizza stone or large baking sheet in oven; preheat to 450º with stone or baking sheet in place as oven heats.
On a lightly floured surface, roll each piece of dough into a 7-inch circle. pierce liberally with a fork.
Arrange two dough circles on the hot pizza stone or sheet pan and bake for 3 minutes. Remove from oven and flip so cooked side is up. Repeat with remaining two dough circles. Depending on the size of your stone or pan and your oven, you may need to baked two pizzas at a time instead of all four at once.
Stir together ricotta cheese and lemon zest. Divide ricotta evenly among cooked sides of dough circles, sprinkle evenly with 1/8 tsp salt and 1/8 tsp pepper. (I question 1/8 tsp seasoning on 4 pizzas and used a light pinch of salt and pepper on each one after adding the egg as instructed below.) Top each circle with 1 egg and 1 Tbsp parmesan. Bake at 450º until whites are set and yolk is still a little runny.
While pizzas bake, Whisk together oil, juice, and remaining salt and pepper I (or to taste as I did!). Toss arugula in dressing.
Remove pizzas from oven, plate and top with 1 cup dressed arugula.