Spicy Asparagus, Spinach & Egg Pitta Pizzas

wp-1490546830425.jpgWhen I was in my first year of uni I got into pitta pizza in a massive way. It was a staple meal whilst adjusting to uni life. Now that I’m weeks away from completing my degree, I keep remembering little bits of my first year and giving a few nostalgic sighs now and again. I feel like this is the perfect time to resurrect pitta pizzas- but make them a bit more sophisticated. Seen as I’m such a classy, sophisticated nearly-twenty-one year old, who is completely in control of her life, and ready to graduate in July (your sarcasm klaxon should be going by now).

But back to the pitta pizza. These are basically a healthier, quicker, much easier alternative to making/ ordering a Florentine pizza. If you’ve never tried egg on pizza, then you seriously need to make these. Because runny yolks ain’t just for breakfast. Though you could make these for breakfast, because pizza for breakfast actually sounds pretty attractive to me. As long as it isn’t the leftover post-drinking pizza we all experienced in first year. Which we aren’t going to talk about.

Ingredients

  • 2 wholemeal pitta breads
  • 1tbsp tomato puree mixed with 1tsp dried Italian herbs, and 1 tbsp. cold water (you’ll probably have some leftover-you don’t have to use it all)
  • 1 handful of asparagus, chopped into small pieces (each spear into roughly three)
  • 2 medium eggs
  • 1 small handful spinach
  • 30g cheese of choice, grated
  • Salt, black pepper, chilli flakes, and white pepper to taste

Method

  • Preheat the grill to medium, and place some foil onto a baking tray (means no sticking, and less washing up)
  • Place your pittas onto the tray along with the asparagus, and place under the grill for 2 minutes
  • Once the pittas are a little toasted, turn them over, spread the tomato puree over the top, and layer on the asparagus, spinach, and cheese. Place back under the grill for 1 minute.
  • After a minute crack one egg onto each pizza. Return to the grill for the final time, now for 4-5 minutes, until the egg white is cooked, and the yolk still runny (TIP! If the pitta is starting to brown a little too much but the egg isn’t cooked to your liking, then whack each pitta in to the microwave for up to 30 seconds, checking it regularly to avoid egg explosions).
  • Plate up, and top with black pepper, white pepper (AMAZING on eggs), salt, and chilli flakes.
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