Ingredients
- 1 pound store-bought pizza dough, at room temperature
- 2 tablespoons olive oil
- 1½ cups grated Asiago or Parmesan (6 ounces)
- 4 large eggs
- 1½ cups shredded rotisserie chicken, warmed
- 1 cup arugula
- ¼ cup prepared pesto
- Kosher salt and black pepper
How to Make It
- Shape the pizza dough into 4 rounds; brush both sides with 1 tablespoon of the oil and place on 2 baking sheets. Sprinkle with the Asiago, dividing evenly, and bake at 425°F until golden, 12 to 15 minutes.
- Fry the eggs in the remaining tablespoon of oil in a large skillet. Top the pizzas with the chicken, arugula, pesto, eggs, and ¼ teaspoon each salt and pepper.
