Ingredients
1 prebaked 12-inch thin whole wheat pizza crust3/4 cup reduced-fat ricotta cheese1 teaspoon garlic powder1 teaspoon paprika, divided 1 cup sliced baby portobello mushrooms1/2 cup julienned soft sun-dried tomatoes (not packed in oil)3 cups fresh arugula or baby spinach2 tablespoons balsamic vinegar2 tablespoons olive oil1/4 teaspoon salt, divided 1/4 teaspoon pepper, divided 6 large eggs
Preparation
Preheat oven to 450°. Place crust on a pizza pan. Spread with ricotta cheese; sprinkle with garlic powder and 1/2 teaspoon paprika. Top with mushrooms and tomatoes.
With clean hands, massage arugula with vinegar, oil and 1/8 teaspoon each salt and pepper until softened; arrange over pizza.
Using a spoon, make 6 indentations in arugula; carefully break an egg into each. Sprinkle with the remaining paprika, salt and pepper. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes.
