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.

Fontina and Roasted Eggplant Pita Pizzas

I'm not entirely sure how to classify this recipe. It's extremely easy, but it's not quick, since it requires 45 minutes of roasting vegetables. However, if you've already got the vegetables roasted -- say, from having this the day before -- making leftovers couldn't be quicker.

One thing is clear, though. This recipe is super delicious, and the way it makes your house smell while the garlic is roasting simply cannot be described. Oh, man. So amazing. It'll make you want to roast garlic every night of the week.

 Fontina and Roasted Eggplant Pita Pizzas

• 1 medium red onion, sliced into thin rounds
• 1 medium eggplant
• 1 bulb (note: not clove) garlic
• Cooking spray
• 2 large wheat pitas, split in half crosswise
• 1/2 cup canned tomato sauce
• 1/2 cup fontina cheese, grated

Preheat oven to 450 F. Coat a sheet pan with olive oil cooking spray and spread onions on it; set aside. Prick eggplant all over with a fork. Coat garlic bulb with cooking spray; wrap in foil. Roast eggplant (unwrapped) and garlic (wrapped in foil) until very soft, about 45 minutes. Add onion to oven for last 20 minutes of roasting. Remove vegetables from oven and reduce temperature to 400 F.

Peel and mash eggplant; set aside. Squeeze garlic from its skin. Set pita rounds on a baking sheet and spread each with some garlic. Top with tomato sauce, eggplant, fontina and onions. Bake until crisp on the edges, about 15 to 20 minutes. Serve hot.