Recipe Image

Bistro Pizza

  • 15 m
  • 15 m
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!”


    • 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


  • 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.
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