Ricotta and spinach pizza
Pita breads make great pizza as they cook really quickly and crisp up well, and ricotta makes a lovely alternative to a tomato base.
Instructions
Step 1 Preheat the oven to 190°C.
Step 2 Chop half the spinach and put into a bowl with the ricotta and basil. Season with a little salt and pepper and mix well. Put the pitas onto two baking sheets then spread over the ricotta mixture, leaving a 1cm border around the edges. Arrange the tomato pieces over the top, then break an egg into the centre of each pita.
Step 3 Cook 10-12 minutes, until the pitas are golden and crisp and the eggs are just set. Scatter over the remaining spinach leaves and serve immediately.
- Recipe by:
- Jennie Milsom
- Styling:
- Jennie Milsom
- Photography:
- Joanna Wickham
First published May 2008
Recipe Information
Portions: 4
Time to make: 15 minutes
Total cost of all ingredients: $11.77 / $2.94 per serve
- Vegetarian
Ingredients
- 1 handful baby spinach leaves
- 250g tub ricotta cheese (I used Lemnos spreadable ricotta)
- small handful fresh basil, shredded
- 4 Lebanese pita breads (I used Danny’s Real Pita Bread)
- 8 pieces sun-dried tomatoes, sliced
- 4 eggs
Nutrition Information
| per serve | |
|---|---|
| Energy |
1425
kJ
(344 Cals) |
| Protein | 17.6g |
| Fat - saturated |
10.5g
4.6g |
| Carbohydrates - sugars |
43.8g
4.7g |
| Dietary Fibre | 3.1g |
| Sodium | 695mg |
| Calcium | 215mg |
| Iron | 3.8mg |
| * NS: Not specified | |
