How To Make Pizza Pancetta and Arugula Salad
Level up your pizza game with this Pizza Pancetta recipe made flavorful with pancetta slices, herbs, zesty-cheesy arugula salad, and creamy poached eggs!
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 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 into 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.
- Calories: 358.36kcal
- Fat: 17.96g
- Saturated Fat: 4.78g
- Trans Fat: 0.03g
- Monounsaturated Fat: 8.71g
- Polyunsaturated Fat: 3.25g
- Carbohydrates: 35.88g
- Fiber: 2.94g
- Sugar: 2.25g
- Protein: 13.52g
- Cholesterol: 103.90mg
- Sodium: 593.60mg
- Calcium: 202.70mg
- Potassium: 389.98mg
- Iron: 3.46mg
- Vitamin A: 123.62µg
- Vitamin C: 11.38mg
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