________
– 200 g egg whites (approximately 6-7 egg whites)
– 100 g baked ham, sliced
– 50 g smoked scamorza cheese, diced
– 40 g sun-dried tomatoes in oil, drained
– Fresh thyme leaves
– Extra virgin olive oil
– Salt
– Black pepper
1. **Prepare the Egg White Base:**
– Preheat your oven to 200°C (400°F). Line a 24 cm (9.5 inch) tart pan with parchment paper.
– In a clean mixing bowl, beat the egg whites until stiff peaks form. Season with a pinch of salt and black pepper.
2. **Assemble and Bake:**
– Carefully fold the sun-dried tomatoes into the beaten egg whites.
– Spoon the egg white mixture into the prepared tart pan, spreading it evenly and making sure to fill the entire surface without leaving any gaps.
– Place the pan in the preheated oven and bake for 5 minutes, or until the egg white base is set and just starting to lightly brown.
3. **Add Toppings:**
– Remove the pan from the oven. Quickly arrange the baked ham slices and diced smoked scamorza evenly over the partially baked egg white base.
4. **Final Bake:**
– Return the pan to the oven and bake for another 5 minutes, or until the cheese has melted and the toppings are heated through.
5. **Serve:**
– Once baked, remove the “pizza” from the oven. Drizzle lightly with extra virgin olive oil and garnish with fresh thyme leaves.
6. **Enjoy:**
– Slice and serve the egg white “pizza” immediately while hot, ensuring each portion has a good balance of toppings and the flavors are fresh.
This recipe makes a light and flavorful dish, resembling a pizza but with a healthier twist using egg whites as the base. Perfect for a light meal or appetizer!
