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Asparagus and egg pita pizzas

spring pita pizzas

Ingredients 16
Servings 4
Time 30 mins


  • For the pizzas:
  • 4 x 360 g
  • 250
    plain cream cheese - at room temperature
  • salt and pepper
  • 4
    medium eggs
  • 375
    peas - blanched
  • 200
    buffalo Mozzarella
  • handful
    basil leaves
  • For the chilli oil:
  • 160
    olive oil
  • 1
    spring onion chopped
  • 60
    basil leaves
  • 10
    lemon juice
  • 2
    of garlic
  • 1
    chilli - deseeded
  • salt and pepper


20 mins

For the pizzas, pre heat the oven to 200°C and line a large baking tray with baking paper.

Using a 6cm or 7cm round cutter, gently cut a round out of the center of each pita, but not cutting all the way through so that a lid is removed but the base stays intact.

This will be the hollow for placing the egg in.

Place the pitas on the lined tray, spread the tops with the cream cheese and season lightly.

Gently break an egg into each hollow and bake until the eggs have set.

For soft to medium eggs, bake the pizzas for 6-8 mins.

Keep it in for up to 12-15 mins for a firmer yolk.

Season the peas and asparagus and arrange it over each pizza.

Tear the Mozzarella into bite-size bits, place it on top and garnish with basil leaves.

For the chili oil, combine all of the ingredients and using a hand blender blend until smooth.

Season it to taste.

Spoon some of the chili oil over each pizza and serve the rest on the side.

For meat lovers, simply blend some crispy bacon until fine and sprinkle it over each pizza once baked.


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