Friday, August 10, 2012

80---Fig and Watercress Pizzas with an Egg

Egg on pizza? My brother-in-law said it was excellent so I had to try it.  If you bake your pizza in a hot oven the egg cooks perfectly, leaving the yolk slightly runny to soak into your other toppings.  Yummo.

Fig & Watercress Pizzas with an Egg
Serves 2

2 -10" flour tortillas, pitas, or flatbread circles
Olive oil spray
2-3 oz crumbled feta cheese
3 fresh figs, stemmed and coarsely chopped
1 cup fresh watercress leaves, torn
2 eggs
Salt & Fresh Ground Black Pepper

Preheat oven to 475 degrees. Place two crusts/tortillas/pitas onto a baking sheet.  Spray each crust/tortilla/pita with olive oil spray.  Sprinkle on feta cheese, chopped figs, and watercress leaves.  Crack one egg into the center of each pizza, then use a fork to "break" the white of the egg (if you do not want a runny yolk, break that also) so that it spreads over toppings.  Sprinkle each pizza lightly with salt and pepper.

Bake for 8-12 minutes on the upper rack of your oven, until crust is crisp and egg is cooked to your liking.  Note: if you use a tortilla, you may have to switch your oven to high broil after crust is crispy to cook your egg to your liking.

Cut each pizza into quarters and enjoy!  This also makes a great appetizer!

Nutrition Info per 1 pizza (using a tortilla as I did): 346 calories, 15 g fat, 16 g protein, 35 g carbohydrates, 5.5 g fiber

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