Egg-Topped Pita Pizza Recipe

By mm_food4me

Ingredients

• Serves 2
• Ingredients
• 2 tsp. extra-virgin olive oil
• 3 cups chopped Swiss chard, stems removed
• 1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 3 Tbsp. pesto (such as Spinach-Pepita Pesto)
• 2 whole grain pitas
• 1/2 cup shredded Monterey Jack or Fontina
• 2 eggs

Preparation

Step 1

Preheat oven to 425°. In a skillet, heat oil over medium heat. Add Swiss chard, salt, and pepper and cook until wilted, about 3 minutes. Set aside.

On a baking sheet, spread 1 1/2 Tbsp. pesto on each pita. Top each with half the sautéed chard and 1/4 cup cheese. Make a little well in the center and gently crack 1 egg in each. Drizzle additional pesto on top to taste. Bake until the egg whites are set but the yolks are still loose, 8 to 10 minutes.