Pumpkin & egg pizzas

Cooking Eggs Pumpkin & egg pizzas

Tangy rocket, sweet butternut pumpkin and a baked egg get together to create a memorable pizza experience.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180C or 160C fan. Line an oven try with non-stick baking paper. Spread pumpkin onto tray and spray with oil. Bake for 25 mins until tender. Set aside to cool slightly.
  2. Lightly oil two more oven trays and put pita bread onto them. Spread with pasta sauce then sprinkle with ham. Arrange pumpkin onto the pizzas, putting it around the edge and leaving about an 8cm gap in the centre. Sprinkle cheese over the pizza.
  3. Carefully break an egg into the centre of each pizza. Bake for 20 mins until crust is golden and egg has set. Lightly drizzle the rocket leaves with balsamic vinegar and oil. Top pizzas with a few rocket leaves and serve rest as a side salad. Sprinkle with black pepper to serve.

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1kg butternut pumpkin, peeled, cut into 2-3cm cubes
1 cup tomato pasta sauce
100g shaved ham
1 cup grated tasty cheese
60g rocket leaves
Olive oil spray
4 wholemeal pita pocket breads, to use as pizza bases
4 eggs
Balsamic vinegar and extra virgin olive oil to drizzle

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Eggs
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