These were so easy and would make a great weeknight supper or lunch at the weekend. A great way to use up Turkish red pepper paste!
Wine Suggestion: we’d suggest a light red wine or dry rosé to compliment these. For a splash out we drank the Felton Rd Vin Gris from Central Otago. This is made from Pinot Noir juice, only in selected vintages and is very dry and textural with summer fruit flavours and aromas with hints of chervil, fennel and an earthy spice we can’t put our finger on. Together with the pizza it all came together to make us feel like we were on holidays, even though we aren’t!
Middle Eastern Veggie Pizzas – makes 5
- 5-10 tbsp Turkish red pepper paste (you could always use tomato paste)
- pack of 5 large pitta breads or Middle Eastern flatbreads
- ½ a bag of frozen spinach, defrosted
- 1 garlic clove, chopped
- 3 balls mozzarella, patted dry and torn
- 5 eggs
- freshly grated nutmeg
- small bunch basil
- shaved Parmesan, to serve
Preheat your oven to the highest setting.
Put the flatbreads onto baking trays and spread 1-2 tbsp red pepper paste over each one.
Squeeze the spinach with your hands to get as much water out as possible, then scatter on top, leaving a little space in the centre (to crack an egg into). Divide the garlic & mozzarella between the pizzas and season generously.
Carefully crack an egg into the middle of each pizza, into the space you made with the spinach, and season with nutmeg and some of the basil. Bake for 7 mins until the cheese has melted and the egg is cooked as you like it (you will probably have to cook them in batches).
Serve with a little more basil and some Parmesan shavings.