Besides being a versatile wrap for sandwiches, Pita bread is also a great homemade-pizza crust. It makes a great light and thin crispy crust. Traditionally, consumed in the Middle East and the Mediterranean region, now it’s easily accessible at any grocery store’s bread section! Here, I have used it as the crust for this quick Breakfast Pizza. Try it, nothing out of the ordinary; just use the usual favorite breakfast ingredients, such as bacon, eggs, roasted peppers, onions, sausages, etc.
Well, before I pop the champagne to welcome the New Year, I would like to wish all of you a very Happy and Prosperous New Year! I hope year 2011 would bring more joy, happiness, health, and opportunities for all! Cheers!
Breakfast Pizza
Ingredients
2 Pita Breads (about 6 ½ to 7 inches)
Olive Oil
Mozzarella Cheese
Parmesan Cheese
4 Large Eggs
A handful of Grape Tomatoes, halved
2 Stalk Scallions, chopped
Freshly Ground Black Pepper
Sea Salt
Method
Preheat the oven to 450˚F.
Brush the pita bread (the under side) with olive oil and spread some Mozzarella and Parmesan cheese over the entire surface.
Slide the pizza in the oven and bake for about 3 minutes. Remove the pizza from the oven. Crack 2 eggs into each pizza; scatter the tomatoes, scallions and season with sea salt, freshly ground black pepper and drizzle with a little olive oil.
Bake the pizza in the oven for about 5 to 6 minutes. Garnish with chopped scallions and serve immediately.
Serves 2
Simple and healthy breakfast. Love it!
ReplyDeleteHappy New Year to you, Angie.
wow! this definitely is delish! i would love this for my breakfast everyday if not of the cholesterol level haha! happy new year!
ReplyDeleteBreakfast pizza sounds like such a great idea! Pita makes a perfect little crust!
ReplyDeleteCongrats on your top 9 today!
Dennis
My oh my, this is beautiful! I love the different colored tomatoes! And I imagine it's even more delicious in the summertime with freshly-picked tomatoes from the garden. What a great, simple breakfast!
ReplyDeleteTotally Amazing! This would knock the socks off my daughter's sleepover friends!! Congrats to you on being in Foodbuzz Top 9!!
ReplyDeleteThis is one of the most beautiful posts! The colors just take me right out of the cold winter here in Wisconsin and right into a warm summer morning! The colors of the pizza are delish! Nice job!
ReplyDeleteThat is so cool. I've made thin crust pizzas with an egg broken on top (as they do in Italy and England sometimes), but I never thought to make the egg the main event. Thanks for a great post and a lovely photo!
ReplyDeleteWhat a great breakfast idea! Love your photos of it too! Thanks for sharing the recipe!
ReplyDeleteThis looks like something I just have to try to make! Happy New Years!
ReplyDeleteYum, this looks wonderful Angie.
ReplyDeleteI made a breakfast pizza once too. Did you have a hard time getting your yolks to cook? I ended up leaving mine super runny, to keep the rest of the pizza from overcooking.
@Roxan:I like my egg yolk runny, so this recipe is just perfect for me.Btw, thanks for your support and comments:D
ReplyDeletea perfect rainbow of color for breakfast. love this!
ReplyDeleteBrilliant idea! This looks and sounds spectacularly delicious!
ReplyDeleteSaw this on Food Buzz. Amazing. Can't wait to make it this weekend. YUM.
ReplyDeletewww.thatssomichelle.blogspot.com
What a great idea! I make pita-pizzas all the time (it's kind of my go-to quick dinner). Put an egg on it and make it breakfast and I'm in love!
ReplyDeleteI LOVE eggs on pizza! I even take left over pizza and toss it in the oven with an egg on top. PERFECT!
ReplyDeleteDelicious Pizza
ReplyDeletefarida
http://www.kitchensuperfood.com
This looks so delish and ooh-so-pretty! You have a new follower in me.
ReplyDeleteThat looks wonderful! I love eggs and pizza :)
ReplyDeleteIt looks great, but every time I try this my eggs just slide right off of the pita bread. What is your trick
ReplyDelete@Philip: There's no trick here, perhaps you can place the pita bread (under side)on a baking sheet, before cracking the eggs or use smaller size eggs.
ReplyDeleteMy boyfriend & I are making these right now...to prevent the eggs from sliding off the pita we made a tin foil "crust" around each pita bread to keep everything contained. Worked great! :)
ReplyDelete@Barbara: Thanks for the great idea!
ReplyDeletejust made one of these using 2 tortillas and a deep plate with 6 eggs a whole ball of mozzarella big ass tomatoes and 5 rashers of streaky bacon crumbled over after with the scallions added some fried shallots in between the cheese and egg and deleted the lot !! get in my belly you eggy breakfast beauty!!
ReplyDelete