Sun-dried tomatoes, arugula and three kinds of cheese are a delightful combination in this quick-and-easy, 15-minute pizza recipe. You'll love the fried egg on top! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

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Directions

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  • Preheat oven to 450 degrees F. Place the pizza crust on a baking sheet. Bake for 4 minutes.

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  • Spread the ricotta on the crust and top with the dried tomatoes, feta and Parmesan cheese. Bake for 3 to 5 minutes more or until cheese is melted and crust is golden brown.

  • Meanwhile, coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Break eggs into skillet. Add 1 tablespoon water to the skillet and cover with a lid, reduce heat to low. Cook eggs, covered, for 3 to 4 minutes or until the white is set and the egg yolk is thickened but not hard.

  • In a small bowl, combine the arugula, balsamic glaze, 1/8 teaspoon of the pepper and the salt. Stir to coat. Top the pizza with the arugula salad. Gently place the eggs on top of the salad. Sprinkle with remaining 1/8 teaspoon pepper. Serve immediately.

Nutrition Facts

242 calories; 11.1 g total fat; 4.8 g saturated fat; 205 mg cholesterol; 552 mg sodium. 348 mg potassium; 18.8 g carbohydrates; 2.2 g fiber; 6 g sugar; 16.6 g protein; 783 IU vitamin a iu; 4 mg vitamin c; 38 mcg folate; 207 mg calcium; 2 mg iron; 28 mg magnesium;