HAPPY FRIDAY! We made it through another week. This morning lets enjoy a nice pita and egg breakfast. These breakfast pita pizzas are becoming my favorite. If you do not like the pizza style, scramble the egg and make a pita pocket! Ingredients: 1 cup chanterelle mushrooms, cleaned and sliced (Yes you may use different/cheaper mushrooms if you must.) 3½ teaspoons olive oil, divided 1 large clove garlic, minced 4 slices prosciutto di Parma 2 whole wheat pitas (The pocket-less version works best.) ½ cup marinara sauce (I like to use a spicy marinara sauce, but you do you.) ½ cup shredded part-skim mozzarella cheese 2 large eggs 1 cup baby arugula 2 tablespoons shaved Parmesan cheese ½ teaspoon crushed red pepper flakes (optional) Preparing your Grilled Pita Pizza With Prosciutto, Chanterelles, Arugula and a Fried Egg: -Pre-heat the oven to 375 degrees. -Wash the chanterelles very well, they tend to be pretty dirty. when dry slice into pieces. -Heat 1½ teaspoons of olive oil in a medium pan. When hot add the chanterelles, minced garlic, and a pinch of kosher salt to the pan. Sauté for about 5 minutes until the mushrooms are lightly brown. Remove from the heat and briefly set aside. -Heat a grill or grill pan over medium-high heat and brush both sides of each pita with olive oil. -When the grill is hot, add the pitas and cook for 3-4 minutes on each side until grill marks appear. -Place the grilled pitas onto a baking sheet. Spread each pita with ¼ cup marinara sauce and sprinkle with ¼ cup shredded mozzarella cheese. -Divide the chanterelles, cheese and prosciutto between the to pizzas. -Transfer the pizzas to the oven and bake for 8-10 minutes until the cheese is melted and the prosciutto has crisped at the edges. -While the pizzas are in the oven, fry your eggs. Heat two teaspoons of olive oil in a non-stick pan over medium heat. When hot, carefully crack each egg into the pan. Let the eggs cook for 3-4 minutes until the white are set, but the yolk is still runny. -Remove your pizzas from the oven and top each with ½ cup baby arugula and a fried egg. Sprinkle with shaved Parmesan and crushed red pepper flakes, and serve immediately.
Posted on: Fri, 20 Jun 2014 14:54:11 +0000
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