Sunday, April 15, 2012

Channeling Sandra Lee, and going one better?

We were getting hungry for dinner, and I hadn't made it to the Farmers Market or grocery store, so I had to come up with something quick and easy and relatively healthy from the fridge and pantry, and thus was born the Whole Wheat Flatbread Pizza.

Whole Wheat Pita
Spinach - small handful (can sub with Arugula)
1 egg (farm egg if possible) at room temperature
Your favorite melting cheese (mozzarella/pepper jack slices
or brie or goat cheese or cheddar if that's all you have on hand
Crushed Red Pepper (optional)
Cooking spray or butter for the pan
Parmesan for grating (optional)

Preheat oven to 500 or 550.
Spray an oven safe pan with cooking spray (or butter for those so inclined) and heat.
Add the pita and let it crisp a little
Add cheese
Lightly saute the spinach in the space left over the pan next to the toasting pita,
and add a tiny bit of salt lemon juice if you like.
If using arugula or other salad greens, toss with salt and lemon juice and set aside.
As the cheese begins to melt, add the sauteed spinach or raw arugula.
Break the egg on top and carefully transfer pan to oven and turn oven dial to broil.
The egg should cook in a couple of minutes to soft set. You could also skip this step
and add a poached or lightly fried egg with a soft yolk instead.
Sprinkle with crushed red pepper flakes, and grate the Parmesan on top if using.
Transfer carefully (using a fish-spatula or regular spatula) to dinner plate and
eat while warm!

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