Arugula pizza with poached eggs
Pizza
Italian cuisine
1 (11-ounce) package refrigerated pizza crust dough (such as Pillsbury Thin Pizza Crust) Cooking spray ½ cup part-skim ricotta cheese ½ cup (2 ounces) shaved fresh Romano cheese, divided 1 tablespoon white vinegar 6 large eggs 1 (5-ounce) package baby arugula 4 teaspoons extra-virgin olive oil ½ teaspoon grated fresh lemon rind 1 tablespoon fresh lemon juice ⅛ teaspoon salt ¼ teaspoon freshly ground black pepper
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