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!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


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

  • 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

242.2 calories; protein 16.6g 33% DV; carbohydrates 18.8g 6% DV; exchange other carbs 1.5; dietary fiber 2.2g 9% DV; sugars 6.1g; fat 11.1g 17% DV; saturated fat 4.8g 24% DV; cholesterol 204.5mg 68% DV; vitamin a iu 782.6IU 16% DV; vitamin c 4.1mg 7% DV; folate 38.4mcg 10% DV; calcium 206.6mg 21% DV; iron 2.4mg 14% DV; magnesium 28.1mg 10% DV; potassium 348mg 10% DV; sodium 552.3mg 22% DV.