Pizza Pancetta and Arugula Salad Recipe

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.