Breakfast Lunch Dinner Pizza Recipe
2 wholegrain pita breads, tortillas or gluten free wraps
2 tbs tomato paste
50g baby spinach leaves
50g low fat mozzarella cheese
6 cherry tomatoes, quartered
30g prosciutto, very thinly sliced
1 tsp dried Italian herbs
½ tsp chilli flakes (optional)
- Preheat oven to 230°C. Spread pita breads with tomato paste, scatter over spinach leaves and sprinkle with cheese. Add tomatoes and prosciutto.
- Crack egg into the centre of each of each pizza and sprinkle with herbs and chilli.
- Bake for 10 minutes or until egg has cooked.
Energy: 1315kJ (313.8 Cals) Protein: 22.8g Fat: 13.4g (sat 5.9g) Carbs: 23.5g (Sugar 4.4g) Fibre: 6g