One of my favorite parts of the day is the twenty minutes I spend in bed chatting with my roommate before we fall asleep.
Relax — I mean pillow talk.
I’ve been a mild insomniac for years, and for a long time going to bed felt like something to dread. On rough nights I’d lie awake for hours, watching the clock and mentally calculating how many hours of sleep I could still squeeze in: “If I sleep right now I can get six… five… four…” Sleeplessness is boring and stressful, and the resulting lack of rest has made me a loyal customer of expensive eye creams.
Over time I tried many remedies: warm milk, baths, magnesium, melatonin, strange sleep foods, breathing exercises, and even looping audiobooks. Few helped, and some were oddly counterproductive (focusing on my breath amplified my anxiety: “Do I have to breathe forever?!”). My doctor insists exercise is the best cure, but that’s easier said than done for me.
Having a roommate hasn’t fixed my sleep, but it has made bedtime infinitely more enjoyable. A human space heater is a plus, and our late-night conversations are reliably entertaining. As the night wears on, coherent thoughts often slip into ridiculous, exhaustion-hazed observations and confessions. For example, last week he sleepily suggested I shave my head or wear a swim cap to bed because my hair itches him when he spoons me. Stellar ideas.
We also talk about food before bed—he has plenty to say. Sometimes he’s reacting to something he saw on Instagram; more often he comments on recipes I’ve been testing. His input is surprisingly helpful, and the food-focused pillow talk makes his snoring a little easier to tolerate.
I was recently inspired by one of those pizza-centric late-night chats. After he fell asleep I spent a good hour mentally crafting pizza ideas before moving on to plan outfits for the week (insomnia can be oddly productive). I considered different crusts, cheeses and toppings, and while several concepts were tempting, one stood out: Grilled Pita Pizza with Prosciutto, Chanterelles, Arugula and a Fried Egg. I made it the next afternoon and it was a revelation.
This personal-sized pita pizza was the highlight of my week. The grilled whole-wheat pita crisps up beautifully, topped with a spicy tomato sauce, melted mozzarella, salty prosciutto and garlicky sautéed chanterelles. Finished with peppery arugula, a sunny-side-up egg and freshly shaved Parmesan, it becomes something else entirely. When you slice into the egg and the yolk bathes the pizza, it’s pure magic. I may have texted friends, called my roommate and spammed my chat about it.
Despite feeling decadent, these pita pizzas are surprisingly healthy. They’re portion-controlled, which helps if you tend to overindulge with a large pie. The whole-wheat pita provides fiber to keep you satisfied, while the egg and prosciutto contribute protein. There’s only a modest amount of mozzarella, so you still get that cheesy flavor without overdoing it.
This recipe is simple, versatile and quick—ready in under half an hour and very forgiving. It works well for weeknight dinners or a show-stopping brunch, scales easily for guests, and pairs nicely with cocktails. If you appreciate compliments, this is a recipe to add to rotation. It’s a definite crowd-pleaser.
Here’s the recipe I used. It makes two personal pizzas.
Grilled Pita Pizza With Prosciutto, Chanterelles, Arugula and a Fried Egg: (Makes 2 pizzas)
Ingredients:
1 cup chanterelle mushrooms, cleaned and sliced (you can substitute other mushrooms)
3½ teaspoons olive oil, divided
1 large clove garlic, minced
4 slices prosciutto di Parma, torn into pieces
2 whole wheat pitas (the pocket-less kind works best)
½ cup marinara sauce (spicy if you like)
½ cup shredded part-skim mozzarella cheese
2 large eggs
1 cup baby arugula
2 tablespoons shaved Parmesan cheese
½ teaspoon crushed red pepper flakes (optional)
Instructions:
– Preheat the oven to 375°F (190°C).
– Clean the chanterelles thoroughly, pat dry and slice.
– Heat 1½ teaspoons of olive oil in a medium skillet over medium heat. Add the chanterelles, garlic and a pinch of kosher salt. Sauté about 5 minutes until lightly browned. Remove from heat and set aside.
– Heat a grill or grill pan over medium-high. Brush both sides of each pita with olive oil and grill 3–4 minutes per side until crisp and marked. If you don’t have a grill, brown the pitas in a skillet.
– Place the grilled pitas on a baking sheet. Spread each with ¼ cup marinara and sprinkle ¼ cup mozzarella over each. Divide the chanterelles and torn prosciutto between the two pitas.
– Bake for 8–10 minutes until the cheese melts and the prosciutto crisps at the edges.
– While the pizzas bake, heat 2 teaspoons olive oil in a nonstick pan over medium. Carefully crack in the eggs and fry 3–4 minutes so whites are set and yolks remain runny. Cook longer if you prefer firm yolks.
– Remove pizzas from the oven and top each with ½ cup baby arugula and a fried egg. Finish with shaved Parmesan and red pepper flakes if using. Serve immediately.
I’m excited to be part of Food Network’s Comfort Food Feast this week. If you love pizza as much as I do, try this version and enjoy experimenting with your own toppings.
Notes: This recipe scales easily for a crowd. Substitute more common mushrooms if chanterelles are unavailable, and adjust cook times for yolk preference. The grilled pita creates a crisp, portable base that makes these pizzas ideal for casual dinners or elegant brunches.