Adapted from Cooking Light
Enjoy your pizza and salad all at the same time with these delicious breakfast treats.
Let dough stand at room temperature for 30 minutes. Divide dough into 4 pieces.
Place a pizza stone or large baking sheet in oven; preheat to 450°F. Leave the stone in oven as it preheats.
On a lightly floured surface, roll each piece of dough into a 6 to 7-inch circle. Pierce liberally with the tines of a fork.
Carefully arrange 2 dough circles on the hot pizza stone. Bake at 450°F for 3 minutes. Remove from oven, and flip so that the cooked side is facing up. Set aside. Repeat with remaining 2 dough circles
Stir together ricotta cheese and zest in a medium bowl. Divide the ricotta mixture evenly among the cooked sides of dough circles; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top each dough circle with 1 egg and 1 tablespoon grated Parmesan.
Working in 2 batches, return topped dough circles to the hot pizza stone. Bake at 450°F until egg whites are set and yolks are still a little runny, about 6 to 10 minutes.
Whisk together the extra virgin olive oil, lemon juice, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a large bowl. Stir in the arugula so that the leaves are evenly coated.
Top each cooked pizza with about 1 cup dressed arugula. If desired, sprinkle a small amount of additional grated Parmesan over each along with a bit of lemon zest. Serve immediately.