Tag Archives: pizza

Egg & Kale Pitta Pizza

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Say whaaat? Look at those perfect soft boiled eggs 😀

This egg and kale pitta pizza is the perfect lunch when you fancy something quick, healthy and easy and you have a hankering for pizza 😉

Ingredients

  • Wholemeal pitta
  • Tomato & olive pesto (I used Sacla) – 1-2 tbsp depending on how much you like
  • Curly kale – handful
  • Soft boiled egg x 1
  • Cheddar cheese – sprinkle
  • Chilli flakes – sprinkle
  • Salt & pepper – sprinkle
  • Chilli rapeseed oil – to drizzle – optional (I just looove chilli rapeseed oil)!

Directions

  1. Boil an egg for 5-7 minutes – depending on how runny you like the yolk (I sit on the fence and go for 6 minutes) and pop in a bowl of cold water to stop it cooking
  2. Cut the wholemeal pitta in half and lightly toast
  3. Spoon the pesto on the pitta
  4. Sprinkle the cheese
  5. Wash the kale and pop it on top
  6. Chop the soft boiled egg and add it to the pitta
  7. Sprinkle the salt, pepper and chilli flakes
  8. Pop under the grill for a few minutes until the cheese has melted
  9. Drizzle the chilli rapeseed oil over the top
  10. Devour!!!

Enjoy! 😀

With love, Tash x

Goats Cheese Pitta Pizza

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Another variety of pitta pizza 🙂 I just can’t get enough of this light meal!

Ingredients

  • Wholemeal pitta
  • Goats cheese
  • Sundried tomato pesto
  • Mushrooms – sliced
  • Cherry tomatoes
  • Rocket & Spinach salad
  • Extra virgin olive oil

Make it

  1. Cut the pitta in half and open out
  2. Spoon the pesto onto the bread and place the rocket and spinach salad on top
  3. Pop the goats cheese, mushrooms and tomatoes on top
  4. Drizzle the olive oil over the top
  5. Grill or pop in the oven for 10 mins (keep an eye on it to make sure it doesn’t burn)

Enjoy 🙂

With love, Tash x

 

Happy Healthy Calzone Pizza

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Everyone loves pizza right? I do!

This recipe uses filo pastry instead of dough so it is a much lighter version and less stodgy *thumbs up* 🙂

Ingredients

  • Filo pastry
  • Chicken
  • Chorizo
  • Mushrooms
  • Mozzarella
  • Red pesto
  • Sun-dried tomato puy lentils
  • Salad
  • Sunflower and pumpkin seeds
  • Egg / milk (for brushing on the pastry to make it stick together and brown)

Make it

  1. Fry up the mushrooms, chorizo and chicken in the red pesto
  2. Add the sun-dried tomato puy lentils and stir and simmer for 10 mins
  3. Add the mozzarella and stir in gently
  4. Cut the filo pastry (4-6 sheets per parcel) into rectangle shapes
  5. Pop some of the filling onto the middle of the pastry and fold the top and bottom and then the sides brushing the egg / milk onto the edges to make it stick
  6. Turn the parcel over so the folded sides are now on the bottom and brush more egg / milk onto the top of the parcel
  7. Pop a ventilation hole in the top of the parcel
  8. Pop in the oven for 15-25 minutes (gas mark 5 / 180) – keeping an eye on it
  9. Put some of the salad on a plate and sprinkle with seeds
  10. Take your parcel out of the oven and cut in half – popping it on the plate

Enjoy!

With love,
Tash 💖