Breakfast pizzas have to be one of the easiest things to make in the morning. They require no dishes (yay!!!) and you can pop them in the oven and continue to get ready for the day. I recently bought these Joseph’s flax, oat bran, and wheat pitas from Publix that were BOGO, so I have A LOT of them. I have been using the pitas to make mini-pizzas for dinner, breakfast pizzas, and for my sandwiches.
For a breakfast pizza, I preheat my oven to 350F before I start prepping. I put some aluminum foil on a baking sheet and lightly sprayed it with non-stick spray. I’m not sure this is necessary, but I didn’t want them to stick. I laid the pitas on the surface and lightly spread ricotta cheese on top for my base. I have used refried beans as a base for a Mexican breakfast pizza before, but I would also recommend using cream cheese, tomato sauce, hummus, or pesto as a base spread. You can really get creative here and use whatever you have available in your refrigerator. I pressed some spinach leaves on top of the ricotta and sprinkled some cheese on top. Then you crack an egg directly into the middle of the pita. Add some cracked black pepper and sea salt with another sprinkle of your favorite cheese (I used a blend of cheddar and jack cheeses I already had on hand). Gently slide the pan into the oven (remember there is a liquid egg on top!).
Assembling these pizzas can take 5 minutes max, but you can also get creative and add an array of toppings. I pulled my pizzas out of the oven after 12 minutes. You will be able to instantly tell if the egg whites are cooked through enough or not. If they aren’t done enough keep them in the oven for another few minutes. I topped them off with some torn cilantro leaves and Maldon Sea Salt. I think diced red onions or sliced scallions could have also been a nice touch. I cooked some sausage while the pizzas baked since my boyfriend loves bacon or sausage in the morning, but you could add some pre-cooked bacon slices crumbled up or other proteins.
Breakfast Pizza (per person)
1 store-bought pita or flatbread
¼ ricotta cheese spread evenly on top, or more to your preference
¼ shredded cheese plus 1 tablespoon to sprinkle on top of the egg
10 spinach leaves
Torn cilantro leaves
Salt and Pepper
Spread ricotta or your preferred sauce on top of the pita. Press spinach leaves on top. Sprinkle ¼ of the cheese. Crack the egg in the middle and top with salt and pepper and the remaining tablespoon of shredded cheese. Bake at 350F for 12-15 minutes.
Recommended sauces: refried beans, ricotta, cream cheese, hummus, tomato sauce, pesto, etc.
Recommended toppings: Broccoli, peppers, onions, spinach, olives, arugula, basil, asparagus, sun-dried tomatoes, fresh tomatoes, red onions, scallions, capers, and so on, and so forth. Get creative!!!
Greek: hummus + feta + olives + tomatoes + egg + sprinkle oregano
Mexican: refried beans + Mexican blend of cheese + tomatoes+ egg + cilantro + red onions
Italian: tomato sauce (or pesto) + mozzarella + spinach + egg + torn basil leaves
Classic: cream cheese + cheddar + crumbled bacon + egg + fresh arugula