Rocket Pizza with Poached Eggs

I loved this pizza for two reasons. One: it was super fast to throw together (like, 20 minutes) and was so delicious. Two: it made me feel really French. The first time I ever saw an egg on a pizza was at this super touristy restaurant called Pizza Pino on the Champs Elysees. I must have been, like, 13 and I had never seen such a bizarre sight in my life as an egg on a pizza. I'm glad I learned to accept it, though, because it is so good. A poached egg definitely turns a pizza into a knife-and-fork meal, but it's worth it due to all of that runny-yolk goodness.

P.S. What's with the "rocket"? Yes, I know it's just a fancy word for arugula. Deal with it, it makes me feel European. (As if the poached egg pizza wasn't enough...)

Rocket Pizza with Poached Eggs

From Cooking Light

• 1 package refrigerated pizza crust dough (I used focaccia flatbread dough from Trader Joe's)
• Cooking spray
• 1/2 cup part-skim ricotta cheese
• 1/2 cup (2 oz.) shaved fresh parmesan or romano cheese, divided
• 1 tablespoon white vinegar
• 4 large eggs
• 5-oz. package baby arugula
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon grated fresh lemon rind
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper

Preheat oven to 450 F. Unroll pizza dough on a baking sheet lightly coated with cooking spray; place in preheating oven. Bake as oven heats for 7 minutes.

Combine the ricotta and 1/4 cup parmesan/romano. Remove pan from oven. Quickly spread cheese mixture over dough, leaving a 1/2-inch border around the edges. Return pan to oven and bake for 5 minutes.

While pizza bakes, add water to a large skillet, filling two-thirds full. Bring to a boil. Reduce heat; simmer. Add vinegar. One by one, break each egg into a small bowl and pour gently into the pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.

Combine arugula, remaining 1/4 cup parmesan/romano cheese, and the remaining ingredients in a large bowl. Toss well. Top pizza with arugula mixture and eggs; sprinkle with extra pepper if desired. Cut into 4 pieces.

Chopped Moroccan Salad

You know the drill. It's summer, it's hot out (hello, 103 degrees with a heat index of 119!), you don't feel like cooking, and there's no way you're turning on any sort of stove, oven, or other heat-emitting device. Obviously, this situation calls for a salad. This one's really fresh and full of nutritious and delicious ingredients. The Moroccan inspiration is mostly found in the spices of the dressing, but probably also in the fact that Moroccans likely don't feel like cooking in July either.

Chopped Moroccan Salad

From Women's Health Magazine

• 3 tablespoons olive oil
• 1 teaspoon orange zest
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 large pinch cinnamon
• 1/2 teaspoon ground cumin
• 6 cups baby arugula, chopped if desired
• 1/2 avocado, diced (use the whole thing if you love avocado)
• 2 medium or 1 large yellow tomato, diced
• Cucumber, diced
• 1/4 cup chopped red onion
• 1/2 cup golden raisins
• 1 cup canned chickpeas, rinsed and drained
• 2 tablespoons sunflower seeds or pistachios

Combine the oil, zest, lime juice, honey, cinnamon, and cumin in a blender or food processor, or whisk together until smooth. In a large bowl, combine the remaining ingredients. Toss well with dressing.