Brunch Pizzas
A quick dish which can be made in less than 30 minutes
PITTA PIZZAS
Ingredients
- 1 pepper chopped
- 200 g cherry tomatoes halved
- 2 spring onions sliced
- 100 g cooked ham chopped (optional)
- 100 g baby mushrooms sliced
- 100 g tinned sweetcorn or frozen but defrosted
- Handful basil/spinach/rocket leaves
- 1 tbsp. unrefined oil e.g. rapeseed or olive
- 4 - 6 wholemeal pitta breads
- 4 - 6 free range eggs
- 100 g cheese grated
Instructions
- Oven 200c.
- Chop and slice the vegetables and ham, if using. Add to a bowl with the sweetcorn and basil along with the oil then toss together.
- Place the pitta breads on a well greased baking tray and share the vegetable mixture between them creating a ’ring’ with the mix. One at a time, crack the eggs into a small bowl, then drop into the centre of the vegetable ‘ring’ on the pittas.
- Top with the grated cheese and bake at 200c for about 10 mins until your liking.
- Serve on its own or with a side salad. Any extra topping will keep in the fridge for a few days. Try tossing with some salad leaves or pasta to eat cold.
Notes
ITALIAN - Spread the base with sundried tomato pesto, toss the vegetables with 1 tsp. dried oregano then proceed. You may used mozzarella if wished.
MEXICAN - Mix 2 tbsp. tomato puree with 2 tbsp. water. Add 1 tbsp. finely chopped coriander and a pinch of dried chillies. Spread this over the base. Add 200g tinned kidney beans, to the vegetable mixture, omitting the meat if wished, then proceed as above. .
GREEK - Mix 2 tbsp. tomato puree with 2 tbsp. water, 1/2 tsp. crushed garlic/garlic and 1/2 tsp dried oregano. Spread over the base. Add 100 chopped olives and 100g chopped feta to the vegetable mixture and proceed as above, omitting the grated cheese.
You may also swap the ham for chicken, chorizo or tuna
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Nutritional Benefits:
Adding a range of vegetables not only adds flavour, different textures and colour but most importantly, provides a wider variety of nutrients.
Peppers are a rich source of vitamin C, E and B6 have anti-cancer properties.
Onions of all types contain vitamin C and compounds which have anti-cancer, anti-inflammatory and antibacterial properties, helps to reduce the risk of heart disease as well as regulating insulin response (insulin resistance is often a precursor to developing type 2 diabetes).
The compounds in mushrooms not only help to boost the immune system but may help to prevent auto-immune diseases such as arthritis and lupus.
Tomatoes contain vitamins C and E, anticancer properties and may ease symptoms of asthma. Cooking tomatoes concentrate the compounds making it easier for the body to absorb it. Also, adding fat (as in olive or vegetable oil) boosts the absorption further.
The addition of cheese and eggs adds protein, essential for the body to make and repair all cells. Cheese offers calcium, important for strong bones and teeth.
Eggs offer so many nutrients from iron, zinc, B vitamins, vitamins A, D and K, choline and of course protein giving health benefits such as maintaining a healthy nervous system, boosting memory, helping to strengthen bones, combat fatigue and preventing heart disease, eye degeneration and loss of muscle mass.
Along with the soluble fibre found in the vegetables, this dish also is a source of insoluble fibre from the wholemeal pitta breads, both essential for good digestive health.