‘All the Greens’ Pita Pizza’s

[column md=”3″]

  • 4 small wholemeal pita’s
  • 4 tbsp Spinach pesto
  • 12 asparagus sticks
  • 1 zucchini
  • 4 eggs
  • 50g mozzarella


[column md=”9″]

Prep TIME: 10mins
Cooking TIME: 20mins


Preheat fan forced oven to 180C. Place pitas on a lined baking tray and bake in the oven for 5mins. Meanwhile prep the toppings. Cut the bottom inch of the asparagus sticks and discard – if the asparagus is really thick, slice them in half horizontally. To prepare the zucchini, use a vegetable peeler to slice into ribbons.

Remove Pitas from oven, spread with pesto, sprinkle over cheese. Then top with zucchini ribbons and asparagus. Create a little dip in the middle, boarded by the asparagus (see above photo) and then crack the eggs into the whole. Return to oven and bake for 15min or until egg is just cooked.