Servings: 4 – Preparation: 15 minutes – Cooking: 13 to 15 minutes
- 1 pizza dough
- 4 Quebec eggs
- 6 slices of bacon, cooked and crispy
- 250 ml (1 cup) ricotta
- 1 clove garlic, minced
- 60 ml (4 tbsp) green olives, chopped
- 60 ml (4 tbsp) sun-dried tomatoes, chopped
- 250 ml (1 cup) arugula
- 60 ml (4 tbsp) olive oil
- 45 ml (3 tbsp) balsamic vinegar
- 30 ml (2 tbsp) parmesan cheese, grated
- Salt and pepper to taste
Preheat the oven, rack in the middle, to 260°C (500°F).
In a pan of boiling water, place the eggs one by one and cook for 5 minutes.
Remove the eggs and after a few minutes, peel them.
On the work surface, roll out the pizza dough, then place it on a baking sheet.
In a bowl, combine the ricotta, garlic, tomatoes, olives, a little salt and pepper.
On the pizza dough, spread the prepared mixture and cook in the oven, 8 to 10 minutes, until the dough is well cooked.
Remove from the oven and spread the bacon and eggs over the pizza.
In a bowl, combine the arugula, olive oil, vinegar and parmesan.
In the center of the pizza place the arugula salad.