Vegetable and Egg Pita Pizzas

22 Mar

This month’s Recipe Redux theme is all about recipes that come together with seven ingredients or fewer. A healthy meal that’s stress-free, which is exactly what we all need now during tax season.

What can you create with seven or fewer ingredients? The options are actually endless. A hearty base, one or two kinds of veggies, a protein source or two, and sauces or spices to boost the flavor. These pita pizzas encompass all of that! I make these rather frequently, and switch up the toppings just as often. What’s even better: these are individual pizzas, which means that you can make as many as your family needs, and everyone can put their own spin on it. More cheese for one person, extra protein for another, tons of sauce on one, and even go vegan if you want!

Vegetable and Egg Pita Pizzas |

Pizza or art? You decide 🙂

The bottom line is that you can whip up these pizzas with just a few ingredients, most of which you probably already have on hand, and a little prep work. Dinner will be on the table in no time.

Vegetable and Egg Pita Pizzas |

Vegetable and Egg Pita Pizzas

Serves 2, easily doubled or tripled

  • 1 large bell pepper, chopped
  • 1 C Brussels sprouts, trimmed and sliced in half (or quarters if their large)
  • 2 whole wheat pita breads, such as the ones from Trader Joe’s
  • ½ C pizza sauce
  • 2 oz shredded cheese, such as sharp cheddar, mozzarella, gouda, edam – something melty
  • 1 C black beans or chickpeas, rinsed and drained (I use dry beans that I’ve made in the slow cooker)
  • 2 eggs

Preheat oven to 425. Line a sheet pan with foil and spray with PAM. Spread out the chopped veggies and spray them with more PAM. Roast in the oven 15 minutes.

Once roasted, transfer the veggies to a bowl. Throw out the foil and place the whole wheat pitas on the hot pan.

Spoon ¼ cup of pizza sauce onto each pita bread (or more, if you like). Sprinkle on the cheese.

Distribute roasted veggies and beans evenly over the sauce and cheese. Crack one egg into the center of each pita. Don’t worry if some of the egg white leaks off the edges.

Bake at 425 for 12-15 minutes, or until eggs have set to your liking. Remove from oven and let cool a couple minutes. Transfer to plates and slice into four pieces. NOTE: it’s important you slice the pizzas on the plates you’ll serve them on, otherwise the yolk might run onto the sheet pan.

Enjoy hot with a nice cold beer or glass of wine!

Bonus shot: this was the view from the parking lot after my group run last night! Hard to resist a pink sunset.

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 


19 Responses to “Vegetable and Egg Pita Pizzas”

  1. GiGi Eats Celebrities March 22, 2016 at 8:25 am #

    Now you got me wanting Brussels Sprouts!!! They were totally an option last night…. HAPPENING tonight! 😉

    • xtinaluvspink March 22, 2016 at 9:20 am #

      Woohoo! I love my Brussels sprouts. So versatile and easy to cook.

  2. Aliah March 22, 2016 at 9:54 am #

    This look super yummy! I love that you can top it as you wish (love the beans recommendation) and it is easy to make!

    • xtinaluvspink March 22, 2016 at 9:57 am #

      Thanks! My boyfriend and I have quite different pizza preferences, so this makes it easy for us both to be happy with dinner.

  3. Diana March 22, 2016 at 10:44 am #

    Or a cup of coffee for morning breakfast! Digging this for weekends; after a great workout! db

  4. Melanie, MS, RD (@nutritiouseats) March 22, 2016 at 2:38 pm #

    Love this! I have been meaning to try egg on pizza. 🙂

    • xtinaluvspink March 22, 2016 at 9:36 pm #

      Highly recommend it! Awesome way to get protein and healthy fats in pizza format 🙂

  5. Liz @ The Clean Eating Couple March 22, 2016 at 3:33 pm #

    What a fun breakfast idea!

  6. Lauren March 22, 2016 at 8:42 pm #

    Can’t go wrong with an over-easy egg on top!

  7. Nicole @ Fitful Focus March 23, 2016 at 12:37 pm #

    Brussel sprouts and eggs on a pizza! I’m so in!

  8. Deanna Segrave-Daly (@tspbasil) March 23, 2016 at 3:47 pm #

    So much yummy goodness packed on top of a pita!

  9. Wendy@TakingtheLongWayHome March 23, 2016 at 5:24 pm #

    This sounds interesting! Almost like a quiche!

    • xtinaluvspink March 23, 2016 at 6:23 pm #

      Well, not quite, as the only egg appearance is like it’s fried, on top. Still, super tasty 🙂

  10. jillconyers March 23, 2016 at 6:48 pm #

    This looks delicious. I wish i could fine a gluten free pita.

    • xtinaluvspink March 23, 2016 at 6:58 pm #

      Thanks! I’m not sure about any existing brands, but you could make a batch and freeze them! I keep my pitas in the freezer and pull them out as needed, or they go bad too quickly.


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    […] Vegetable & Egg Pita Pizzas, from Eat, Drink, Be Healthy! […]

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