Homemade Takeaways

Ricotta and spinach pizza

Author: Jennie Milsom

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

1 handful baby spinach leaves
250g tub ricotta cheese (I used Lemnos spreadable ricotta)
small handful fresh basil, shredded
4 Lebanese pita breads (I used Danny's Real Pita Bread)
8 pieces sun-dried tomatoes, sliced
4 eggs

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 Preheat the oven to 190°C.

2 Chop half the spinach and put into a bowl with the ricotta and basil. Season with a little salt and pepper and mix well. Put the pitas onto two baking sheets then spread over the ricotta mixture, leaving a 1cm border around the edges. Arrange the tomato pieces over the top, then break an egg into the centre of each pita.

3 Cook 10-12 minutes, until the pitas are golden and crisp and the eggs are just set. Scatter over the remaining spinach leaves and serve immediately.

Nutrition Info (per serve)

Calories 341cal

Kilojoules 1425kJ

Protein 17.6g

Total fat 10.5g

–Saturated fat 4.6g

Carbohydrates 43.8g

–Sugars 4.7g

Dietary fibre 3.1g

Sodium 695mg

Calcium 215mg

Iron 3.8mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT