Ingredients

  • 6 oz. pizza dough ball
  • Flour for rolling
  • 2 oz. ricotta cheese
  • 4 basil leaves, chopped
  • Salt and pepper, to taste
  • 1/4 cup diced roasted tomatoes
  • 1 egg
  • 1 Tbsp. extra virgin olive oil
  • 3 slices Capicola
  • 1/2 cup arugula
  • 1 oz. Parmesan, shaved

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Details

Product:

Capicola

Meal Course:

Breakfast

Dish Type:

Entrée, Sandwich

Preparation

  1. Preheat grill or oven to 375°F.
  2. Dust pizza dough with flour and roll into rough oval or rectangle shape (approx. 1/8” thick).
  3. Combine ricotta cheese with basil leaves and season with salt and pepper. Spread ricotta-basil mixture on pizza dough, leaving 1/2” crust.
  4. Add roasted tomatoes to pizza and spread evenly.
  5. Grill (or bake on sheet tray) for approximately 4 minutes. Crack egg onto center of dough and bake for 6-8 more minutes or until egg is cooked through and crust is brown.
  6. Top with capicola, arugula and shaved Parmesan.