Over 15g of Protein
Heat oven to 425°F. Place beans in food processor; cover and process 30 seconds or until smooth, adding 1 to 2 tablespoons water if necessary. Set aside. Place pitas on large cookie sheet. Spread pesto over pitas. Top with bean mixture, tomatoes and Italian cheese. Make a depression in center of each pizza. Carefully break open eggs and slip 1 in each depression. Sprinkle with salt and pepper. Bake 15 minutes or until crust is crisp and top of eggs are set. Rotate if necessary for even cooking. Sprinkle with Parmesan cheese.
Tip: Use the freshest eggs you can. They spread less than older eggs. You can scramble the eggs and spoon them over the baked pizzas if you prefer.
Serving Size: about 9.5oz each
Nutritional Information Per Serving:
Calories 420, Total Fat 19g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 290mg, Sodium 970mg, Carb 33g, Fiber 5g, Total Sugar 3g, Added Sugar 0g, Protein 26g, Vitamin D 0%, Calcium 30%, Iron 15%, Potassium 2%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.