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


Recipe Summary

15 mins
15 mins


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

1/2 pizza
242 calories; protein 16.6g; carbohydrates 18.8g; dietary fiber 2.2g; sugars 6.1g; fat 11.1g; saturated fat 4.8g; cholesterol 204.5mg; vitamin a iu 782.6IU; vitamin c 4.1mg; folate 38.4mcg; calcium 206.6mg; iron 2.4mg; magnesium 28.1mg; potassium 348mg; sodium 552.3mg.

2 medium-fat protein, 1 starch