Thursday Special: Roasted Egg, Pepper, and Ricotta Pizza
Prep time
Cook time
Total time
Serves: 8 servings
  • 12 ounces refrigerated fresh pizza dough
  • ⅔ cup part-skim ricotta cheese
  • ⅛ teaspoon kosher salt
  • 1½ cups asparagus, trimmed and cut into 1-inch pieces
  • 2 teaspoons extra-virgin olive oil
  • 4 large eggs $
  • ¼ teaspoon freshly ground black pepper
  • 1 ounce Parmesan cheese, grated (about ¼ cup)
  1. Place a pizza stone or heavy baking sheet in oven.
  2. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
  3. Let dough stand at room temperature for 30 minutes.
  4. Combine ricotta and salt in a small bowl.
  5. Roll dough into an 11-inch circle on a floured surface.
  6. Carefully remove pizza stone from oven.
  7. Arrange dough on pizza stone.
  8. Spread ricotta mixture over dough, leaving a ½-inch border.
  9. Combine bell peppers and oil in a bowl.
  10. Top ricotta mixture with bell pepper mixture, gently pressing peppers into ricotta.
  11. Bake at 500° for 5 minutes.
  12. Crack eggs over top of pizza (do not remove pizza from oven).
  13. Bake 4 minutes or until whites are set.
  14. Sprinkle with pepper and Parmesan.
  15. Cut into 8 slices.
Recipe by Amish 365 at