What if I told you that it was possible to eat pizza for breakfast, lunch or dinner while still maintaining healthy eating habits? Oh yes, it’s possible, and I’m about to show you how in under 30 minutes.
I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
It’s no secret that I love pizza. On nights when I need a break from cooking, we usually have two options: Mexican or pizza. The problem is finding something that can be ordered out that is equally as nutritious as it is convenient. Do you feel me?
Now, sometimes I throw the nutrition criteria out the window and go for the full blown indulgent treat, but I try to keep this to a minimum!
Thanks to Toufayan pita, my pizza cravings can be satisfied at home with a super simple (and healthy) pizza recipe that can be made in under 30 minutes for breakfast, lunch or dinner!
A little bit about Toufayan…
What I love most about this pita is that Toufayan is a family-owned bakery in the U.S., and their products are made from old-world recipes with only top quality, wholesome ingredients! The pita breads are naturally cholesterol free and trans fat free, making them a great choice for healthier sandwiches, tacos, homemade pita chips, and yes, pizza!
For this recipe, I chose the Organic Sprouted Whole Wheat variety, but there are many different flavors to choose from! I’m eyeing the savory garlic and sweet onion flavors for my next pizza making party.
But wait. What does sprouted mean?
Simply put, sprouting is a process in which the grains are soaked in water until they begin to sprout, increasing the grain’s essential nutrients while making them easier to digest when consumed.
Back to the breakfast pita pizza…
This recipe is inspired by a local restaurant in Winter Park, Florida that is known for their pizza called, “The Widowmaker”. It’s a pizza that is made with a hazelnut Romanesco sauce, cheese, baby kale and an egg in the center. Heaven on a plate.
It’s crazy good, so I wanted to create my own (healthier) version at home!
Not only am I using pita bread as my crust, but I’m also toasting up a few pieces to add to my sauce to help thicken it up. The nuttiness from the hazelnuts combined with the sweetness of the tomatoes makes for the perfect sauce for my pizza.
As if the hazelnut Romanesco sauce wasn’t enough, we are also making a simple basil cashew ricotta to omit the dairy traditionally found on pizza without compromising flavor!
To finish it off, simply crack an egg in the middle for some protein (and to make it totally acceptable to eat for breakfast) and sprinkle some arugula on top for some peppery freshness once the pizzas come out of the oven. If you wanted to make this recipe vegan, you could omit the egg and it would still be just as delicious!Print
- 4 Toufayan pitas
- 2 cups arugula
- 4 eggs
- For the Romanesco Sauce:
- 2 Tablespoons olive oil
- 1 cup grape tomatoes
- 1/4 cup hazelnuts
- 2 garlic cloves
- 1/4 Toufayan pita
- 2 roasted peppers
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- For the Basil Cashew Ricotta:
- 1/2 cup cashews, soaked for at least a few hours
- 1/4 cup basil, packed
- 2 Tablespoons water
- 1/4 teaspoon salt
- Preheat oven to 400 degrees.
- On a parchment-lined baking sheet, spread the tomatoes, hazelnuts, garlic cloves and 1/4 pita in a single layer. Drizzle with 2 Tablespoons olive oil. Roast in the oven for 10 minutes, then remove the hazelnuts and pita and roast the tomatoes and garlic cloves for another 5 minutes.
- To make the cashew ricotta, add all of the ingredients to a high-speed blender, making sure to drain the soaked cashews. If it’s too thick, add 1 Tablespoon of water at a time until it reaches a ricotta-like texture. Set aside.
- To finish the Romanesco sauce, add the roasted tomatoes, garlic, hazelnuts, pita bread, roasted peppers, lemon juice and salt to the blender. Blend on HIGH until smooth and creamy.
- To make the pita pizzas, place four pitas on a baking sheet that has been lightly sprayed with olive oil. Spread a thin layer of sauce and add 4 dollops of cashew cheese to each pita. Crack the egg first into a small bowl (to make sure the yolk stays intact), then carefully pour into the center of the pita.
- Broil the pizzas on LOW for about 5 minutes, or until the edges are crispy and the eggs are cooked but the yolks are still runny.
- Remove from the oven and sprinkle with fresh arugula. Enjoy!
The total recipe time says 45 minutes, but because you can do some of the prepping while the sauce ingredients are roasted, the pizza can be made in under 30 minutes!
The sauce and cashew ricotta cheese can both be made ahead of time so that all you have to do when hunger strikes is assemble and bake!
Promise to invite me to your next Pizza party?