This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 226.8 g)
store-bought pizza dough
1 tablespoon
canola oil, divided
250g
fresh ricotta cheese
4
large eggs
85g
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 8 oz)
store-bought pizza dough
1 tablespoon
canola oil, divided
1 cup
fresh ricotta cheese
4
large eggs
4 cups
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
Utensils
Rolling Pin
Small Bowl
Medium Bowl
Step 1
Inside the grill grate and close the hood. Select GRILL, set the temperature to MAX, and set a time to 7 minutes. Select START/STOP to begin preheating.
Step 2
While the unit is preheating, dust a clear to work surface with flour. Place the dough in the flowered surface and roll it into a 9-inch round of even thickness. Dust the rolling pin and work service with additional flour, as needed, to ensure the dough does not stick.
Step 3
Brush the surface of the ruled out dough evenly with 1/2 tablespoons of canola oil. Flip the dough over and brush with the remaining 1/2 teaspoons oil. Poke the dough with a fork 5 to 6 times across the surface to prevent air pockets from forming during cooking.
Step 4
When the unit beeps to signify it has preheated, place it on the grill grate. Close the hood and cook for four minutes.
Step 5
After 4 minutes, flip the dough, and spoon teaspoons of ricotta cheese across the surface of the dough, leaving a 1-inch border around the edge
Step 6
Crack one egg into a ramekin or a small bowl. This way you can easily remove any shell that may break into the egg and keep the yolk intact.Imagine the dough is split into four quadrants. Pour one egg into each. Repeat with the remaining three eggs. Season the pizza with salt and pepper.
Step 7
Close the hood and continue cooking for the remaining 3 to 4 minutes, until the egg whites are firm.
Step 8
Meanwhile, in a medium bowl, toss together the arugula, oil, and lemon juice, and season with salt and pepper.
Step 9
Transfer the pizza to a cutting board and let it cool. Top it with the arugula mixture, drizzle with olive oil, if desired, and sprinkle with Parmesan cheese. Cut into pieces and serve.
Inside the grill grate and close the hood. Select GRILL, set the temperature to MAX, and set a time to 7 minutes. Select START/STOP to begin preheating.
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 226.8 g)
store-bought pizza dough
1 tablespoon
canola oil, divided
250g
fresh ricotta cheese
4
large eggs
85g
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 8 oz)
store-bought pizza dough
1 tablespoon
canola oil, divided
1 cup
fresh ricotta cheese
4
large eggs
4 cups
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
Step 2 of 9
While the unit is preheating, dust a clear to work surface with flour. Place the dough in the flowered surface and roll it into a 9-inch round of even thickness. Dust the rolling pin and work service with additional flour, as needed, to ensure the dough does not stick.
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 226.8 g)
store-bought pizza dough
1 tablespoon
canola oil, divided
250g
fresh ricotta cheese
4
large eggs
85g
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 8 oz)
store-bought pizza dough
1 tablespoon
canola oil, divided
1 cup
fresh ricotta cheese
4
large eggs
4 cups
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
Step 3 of 9
Brush the surface of the ruled out dough evenly with 1/2 tablespoons of canola oil. Flip the dough over and brush with the remaining 1/2 teaspoons oil. Poke the dough with a fork 5 to 6 times across the surface to prevent air pockets from forming during cooking.
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 226.8 g)
store-bought pizza dough
1 tablespoon
canola oil, divided
250g
fresh ricotta cheese
4
large eggs
85g
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 8 oz)
store-bought pizza dough
1 tablespoon
canola oil, divided
1 cup
fresh ricotta cheese
4
large eggs
4 cups
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
Step 4 of 9
When the unit beeps to signify it has preheated, place it on the grill grate. Close the hood and cook for four minutes.
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 226.8 g)
store-bought pizza dough
1 tablespoon
canola oil, divided
250g
fresh ricotta cheese
4
large eggs
85g
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 8 oz)
store-bought pizza dough
1 tablespoon
canola oil, divided
1 cup
fresh ricotta cheese
4
large eggs
4 cups
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
Step 5 of 9
After 4 minutes, flip the dough, and spoon teaspoons of ricotta cheese across the surface of the dough, leaving a 1-inch border around the edge
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 226.8 g)
store-bought pizza dough
1 tablespoon
canola oil, divided
250g
fresh ricotta cheese
4
large eggs
85g
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 8 oz)
store-bought pizza dough
1 tablespoon
canola oil, divided
1 cup
fresh ricotta cheese
4
large eggs
4 cups
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
Step 6 of 9
Crack one egg into a ramekin or a small bowl. This way you can easily remove any shell that may break into the egg and keep the yolk intact.Imagine the dough is split into four quadrants. Pour one egg into each. Repeat with the remaining three eggs. Season the pizza with salt and pepper.
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 226.8 g)
store-bought pizza dough
1 tablespoon
canola oil, divided
250g
fresh ricotta cheese
4
large eggs
85g
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 8 oz)
store-bought pizza dough
1 tablespoon
canola oil, divided
1 cup
fresh ricotta cheese
4
large eggs
4 cups
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
Step 7 of 9
Close the hood and continue cooking for the remaining 3 to 4 minutes, until the egg whites are firm.
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 226.8 g)
store-bought pizza dough
1 tablespoon
canola oil, divided
250g
fresh ricotta cheese
4
large eggs
85g
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 8 oz)
store-bought pizza dough
1 tablespoon
canola oil, divided
1 cup
fresh ricotta cheese
4
large eggs
4 cups
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
Step 8 of 9
Meanwhile, in a medium bowl, toss together the arugula, oil, and lemon juice, and season with salt and pepper.
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 226.8 g)
store-bought pizza dough
1 tablespoon
canola oil, divided
250g
fresh ricotta cheese
4
large eggs
85g
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 8 oz)
store-bought pizza dough
1 tablespoon
canola oil, divided
1 cup
fresh ricotta cheese
4
large eggs
4 cups
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
Step 9 of 9
Transfer the pizza to a cutting board and let it cool. Top it with the arugula mixture, drizzle with olive oil, if desired, and sprinkle with Parmesan cheese. Cut into pieces and serve.
2 tablespoons
all-purpose flour, plus more as needed
1/2 (about 226.8 g)
store-bought pizza dough
1 tablespoon
canola oil, divided
250g
fresh ricotta cheese
4
large eggs
85g
arugula, torn
1 tablespoon
extra-virgin olive oil
1 teaspoon
freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
2 tablespoons
grated Parmesan cheese
2 tablespoons
all-purpose flour, plus more as needed
