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Roman Pizzas For Two

pizza, eggs

8 ounces asparagus
12 ounces pizza dough
2 eggs
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Snap woody ends off asparagus. In saucepan of boiling water, blanch asparagus for 1 minute. Drain and chill under cold running water; drain on paper towels. Cut into 1-inch lengths; set aside. Divide dough in half. On lightly floured surface, roll each half into 6-inch circle. Place on greased baking sheet. Arrange asparagus around edge of each, leaving space in centre for egg. Crack 1 egg into each centre. Sprinkle each with pinch pepper, then mozzarella, then Parmesan. Bake on bottom rack of 500ºF oven for about 8 minutes or until crust is golden and eggs are set.

Contributor: Meals in Minutes - Canadian Living

Yield: 2 servings

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