Egg-in-a-Nest Pesto Pizza
makes 1 or 2 servings
- 1 7 inch whole grain pita bread (do not split in half)
- 2 teaspoons fresh basil pesto
- 1/3 cup shredded mozzarella
- 1/2 cup packed baby arugula
- 1 large egg
- pinch salt
- pinch grated Parmesan cheese, for serving
- pinch red pepper flakes, for serving
Preheat oven to 450F.
Put the pita bread on a baking sheet. Spread the pesto evenly over the top of the pita, coming to just shy of the edge. Sprinkle the mozzarella over the pesto. Lay the arugula on top of the cheese to form a ring of greens, leaving a space in the center that’s the size of a cooked egg. Crack the egg into the center of the pita so it drops into the space and the ring of the arugula holds the egg in place. Sprinkle with pinch salt and fresh cracked pepper over the top.
Put the pizza in the oven and bake until the egg is cooked to your liking. For a soft egg, cook until the white is just firm and the yolk is still soft, about 10 minutes. For a firm yolk, cook another 2 minutes or so. Finish with grated Parmesan and red pepper flakes.
Remove from the oven and cut into quarters.
(works well in the toaster oven!)