Pancetta and Egg Pita Pizzas
Photo: Pancetta and Egg Pita Pizzas
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
|Per serving: about||-|
|total fat||20 g|
|sat. fat||5 g|
- Portion size: 4
A whole wheat pita is the base for a nest of caramelized onions cupping a sunny- side-up egg. Use fresh pitas because they are easy to split in half.
- 5 oz 5ozsliced pancetta or bacon, chopped
- 5 cups 5cupsthinly sliced oniononions, about 4
- 3 3cloves garlic, minced
- 1 tsp 1tspdried rosemary, crumbled
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 1/4 cup 1/4cupminced fresh parsley
- 2 2whole wheat pita breadwhole wheat pita breads
- 2 tbsp 2tbspextra-virgin olive oil
- 4 4eggeggs
In large skillet, fry pancetta over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels.
Drain off all but 1 tbsp (15 mL) fat from pan. Fry onions, garlic, rosemary, salt and pepper over medium heat, stirring occasionally, until onions are golden, about 18 minutes. Stir in parsley and pancetta.
Meanwhile, split each pita in half into rounds; place, cut side up, on large rimmed baking sheet. Brush with oil. Bake in 400°F (200° C) oven until beginning to crisp, about 5 minutes.
Top each pita round with heaping 1/4 cup (50 mL)of the onion mixture; form well large enough to hold egg in mixture. Crack 1 egg into each well. Bake until whites are firm and yolks are soft, about 15 minutes.
Source : Canadian Living Magazine: May 2005