Bistro Pizza

Bistro Pizza

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From: Diabetic Living Magazine

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!

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 rosemary and olive oil artisan pizza thin crust flatbread, such as Flatout® brand
  • 3 tablespoons light ricotta cheese, such as Sargento® brand
  • ¼ cup packaged thinly sliced dried tomatoes (not oil packed), such as Bella Sun Luci® brand
  • 3 tablespoons crumbled basil-and-tomato-flavor feta cheese
  • 3 tablespoons shredded Parmesan cheese
  • Nonstick cooking spray
  • 2 eggs
  • 1 cup arugula
  • 2 teaspoons bottled balsamic glaze, such as Roland® brand
  • ¼ teaspoon cracked black pepper
  • ⅛ teaspoon kosher salt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F. Place the pizza crust on a baking sheet. Bake for 4 minutes.
  2. 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.
  3. 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.
  4. In a small bowl, combine the arugula, balsamic glaze, ⅛ 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 ⅛ teaspoon pepper. Serve immediately.

Nutrition information

  • Serving size: ½ pizza
  • Per serving: 242 calories; 11 g fat(5 g sat); 2 g fiber; 19 g carbohydrates; 17 g protein; 38 mcg folate; 205 mg cholesterol; 6 g sugars; 783 IU vitamin A; 4 mg vitamin C; 207 mg calcium; 2 mg iron; 552 mg sodium; 348 mg potassium
  • Nutrition Bonus: Calcium (21% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 medium-fat protein, 1 starch

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