Breakfast Pizza with Pita Bread
Breakfast just got better with these personal pita pizzas! Crispy edges, gooey cheese, and perfectly runny eggs that create Instagram-worthy moments.
Quick enough for busy weekdays yet fancy enough for weekend brunches, these customizable mini pizzas bring fun and flavor to your breakfast table.
Variations & Substitutions
I love playing around with different toppings on this breakfast pizza. Sometimes I’ll swap the marinara for pesto, which adds an amazing herby kick.
For a meatier version, I’ll use breakfast sausage instead of bacon, or go vegetarian with sautéed mushrooms and bell peppers.
The cheese options are endless too – try Fontina for a nutty flavor or sharp cheddar for extra punch. When I’m feeling fancy, I’ll add some cherry tomatoes and fresh basil on top after baking.
Tips & Tricks for Perfect Results
The key is getting that pita nice and crispy before adding toppings. I always brush both sides with olive oil and pre-crisp it in the oven for about 3 minutes.
For the perfect runny yolk, I create a little nest with the cheese to hold the egg in place. Watch the pizza like a hawk in those final minutes – the difference between perfectly set whites and overcooked yolks is literally seconds.
Making the Recipe Stand Out
Try drizzling hot honey over the finished pizza for a sweet-spicy kick. Sometimes I’ll sprinkle everything bagel seasoning around the edges of the pita for extra crunch and flavor.
My favorite trick is adding a handful of fresh arugula right after it comes out of the oven – the warm pizza slightly wilts the greens, creating an amazing contrast of textures.
Storage & Reheating
If you’ve got leftovers (which rarely happens in my house!), wrap each piece individually in foil and store in an airtight container. They’ll keep in the fridge for up to three days.
For reheating, I’ve found the best method is using a skillet over medium heat – just cover it with a lid and warm for about 5-7 minutes.
This keeps the pita crispy and prevents the egg from getting rubbery. Avoid microwaving if possible, as it can make the pita soggy and the egg tough.
Breakfast Pizza with Pita Bread
Ingredients
- 2 whole wheat pitas
- 2 tablespoons olive oil
- 2 large eggs
- 1/2 cup shredded mozzarella cheese
- 4 slices cooked bacon crumbled
- 1 handful baby spinach
- 2 tablespoons marinara sauce
- Salt and pepper to taste
- Sliced scallions for garnish
Instructions
- Preheat your oven to 375°F.
- Place pitas on a baking sheet and brush with olive oil.
- Spread marinara sauce on each pita, leaving a small border for the crust.
- Sprinkle cheese evenly over the sauce.
- Create a small well in the center of each pita and carefully crack an egg into it.
- Add crumbled bacon and spinach around the egg.
- Bake for 10-12 minutes until the egg whites are set but yolk remains runny.
- Garnish with scallions and season with salt and pepper.
