Chicken, Pesto, and Fried Egg Pizza

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Ingredients

• 1  pound  store-bought pizza dough, at room temperature
• 2  tablespoons  olive oil
• 1 1/2  cups  (6 ounces) grated Asiago or Parmesan
• 4  large eggs
• kosher salt and black pepper
• 1 1/2  cups  shredded rotisserie chicken, warmed
• 1  cup  arugula
• 1/4  cup  pesto

Directions

1. Heat oven to 425° F. Shape the dough into 4 rounds. Brush both sides with 1 tablespoon of the oil and place on 2 baking sheets. Dividing evenly, sprinkle with the Asiago and bake until golden, 12 to 15 minutes.
2. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2 to 3 minutes for slightly runny.
3. Dividing evenly, top the baked dough with the chicken, arugula, pesto, fried eggs, and ¼ teaspoon each salt and pepper.