Arugula & Mushroom Breakfast Pizza
1 prebaked pizza crust
3/4 cup ricotta cheese
1 teaspoon garlic powder
1 teaspoon paprika, divided
1 cup sliced baby portobello mushrooms
1/2 cup julienned soft sun-dried tomatoes
3 cups fresh arugula
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
6 large eggs
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.