Roman Pizza for Two

Author: Canadian Living

This is a perfect way to showcase fresh asparagus as well as allow the eggs to be cooked to order. This recipe is from Elizabeth Baird, who first tried it on a recent trip to Rome. If desired, sprinkle cornmeal on the baking sheet before adding the dough.

  • Portion size 2 servings

Ingredients

  • 8 oz asparagus
  • 12 oz pizza dough
  • 2 eggs
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Method

Snap woody ends off asparagus. In saucepan of boiling water, blanch asparagus for 1 minute. Drain and chill under cold running water; drain on paper towels. Cut into 1-inch (2.5 cm) lengths; set aside.

Divide dough in half. On lightly floured surface, roll each half into 6-inch (15 cm) circle. Place on greased baking sheet. Arrange asparagus around edge of each, leaving space in centre for egg. Crack 1 egg into each centre. Sprinkle each with pinch pepper, then mozzarella, then Parmesan.

Bake on bottom rack of 500°F (260°C) oven for about 8 minutes or until crust is golden and eggs are set.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1127 mg
  • Protein 29 g
  • Calories 668.0
  • Total fat 22 g
  • Saturated fat 9 g
  • Total carbohydrate 87 g

%RDI

  • Iron 38.0
  • Fibre 0.0
  • Folate 85.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 32.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roman Pizza for Two

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