Pizza With Pancetta, Poached Eggs And Arugula Salad

Pizza night again:)  Although I do feel calling this pizza is a bit of a stretch.  Not that it wasn't yummy, but the cheese was hidden among the dressing on the salad.  I loved poached eggs and they did make a lovely addition to the salad.  I think a bit more egg would have been nice.  I think next time I will poach an extra egg or two and cut them up in the salad.  That way, there is some of the lovely yolk in every  bite.

Pizza With Pancetta, Poached Eggs And Arugula Salad

1 lb frozen pizza dough,thawed
3 T  extra-virgin olive oil
1/4 t  chopped rosemary
4    ounces thinly sliced  pancetta
2 T  fresh lemon juice
4    large eggs
2 T  freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
2 bn of arugula (1/2 pound) thick stems discarded
1. Set a pizza stone on the bottom of the oven and preheat the oven
to 500.
2. On a lightly floured work surface, stretch and roll the pizza dough
into a 14inch round. Transfer the dough to a floured pizza peel,
shaking it to make sure it doesn't stick. Brush the edge of the dough
with 1 tablespoon of the olive oil and sprinkle on the rosemary.
Arrange the pancetta slices on the dough, overlapping them slightly.
Bake the pizza for 8 minutes, until the dough is golden and crisp.
3. Meanwhile, bring a deep medium skillet of water to a simmer. Crack
the eggs into individual cups and slide them to the water. Poach the
eggs in the simmering water for 4 minutes, until the whites are set but
the yolks are still runny. In a large bowl, mix the remaining 2
tablespoons of oil with the lemon juice and the ParmigianoReggiano.
Season with salt and pepper and toss with the arugula.
4. Mound the arugula salad on top of the pizza. Using a slotted spoon,
transfer the eggs to the pizza. Cut the pizza into 4 wedges and serve
immediately.



Before the salad