Salad Pizza with Baked Eggs + Arugula - Ends + Stems with Chef Alison

Ingredients

• 1 pound Prepared Pizza Dough
• 1 Tablespoon Flour (for rolling out dough)
• 2 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Kosher Salt.
• 1 ⁄ 2 teaspoon Black Pepper
• 15 ounces Ricotta Cheese
• 1 ⁄ 2 Red Onion (thinly sliced)
• 2 Carrots (thinly sliced)
• 2 Zucchinis (thinly sliced)
• 1 pint Cherry Tomatoes
• 1 ⁄ 2 bunch Scallions (thinly sliced)
• 1 ⁄ 4 bunch Cilantro (optional)
• 8 ounces Mozzarella (shredded) (if you find a 6 ounce bag that’s fine too)
• 4 Eggs
• 5 ounces Arugula (if buying in bulk, figure one big handful per person)
• 1 Lemon (zested and juiced, divided)
• 3 Tablespoons Parmesan Cheese (freshly grated, optional for serving)