Low Fodmap Pita Pizza

If I am wanting to make a quick low Fodmap vegetarian recipe that everyone will love because the word pizza is in the title, then I make this – pita pizza. I usually make my own dough in the bread-maker but you do have to wait while it is being made so this recipe is a quick alternative. You can really use whatever you have in the fridge that is low Fodmap as toppings and you can certainly add some meat if you are not wanting a vegetarian meal, but these days I am trying to eat about 4 vegetarian dinners a week to reduce my intake of animal meats and fats so I like to have a repertoire of quick vegetarian meals up my sleeve. We can have 5 cherry tomatoes so perhaps check that your pizza is not over that limit.

Low Fodmap Pita Pizza

 

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Author: Suzanne Perazzini

Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 tsp garlic-infused oil
• Bunch baby spinach
• Punnet cherry tomatoes
• 8 oz/226 gms feta
• 4 oz/113 gms Parmesan
• 2 oz/56 gms pinenuts
• 4 eggs
• 4 low Fodmap pita breads

Method

1. Preheat oven to 350°F/180°FC.
2. Heat the oils in a frying pan and add the washed and dried spinach and cook until the spinach is a little wilted.
3. Place four pieces of pita bread on a flat oven tray.
4. Spread the spinach mixture over the four pita breads.
5. Slice the cherry tomatoes in half and distribute around the pita bread but leave a circle in the center free. (This is for the poached egg.)
6. Crumble the feta cheese all over the top.
7. Sprinkle freshly grated parmesan and pine nuts over the lot.
8. Bake in the preheated oven for roughly 10 minutes, or until the cheese has softened.
9. Meanwhile, in a saucepan of softly boiling water, poach four eggs until the whites are set and the yolks are still runny. (Approximately 3 minutes.)
10. Place a poached egg into the middle of each cooked pizza.
11. Place the pizzas on individual plates and serve.

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