Breakfast Pita-Pizza

Breakfast Pita-Pizza


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With pita bread as the crust and topped with spinach, this breakfast pizza really delivers. Try it soon!

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Time needed

15 min cooking

Serving Size / Yield

2 servings


  • 2 pitas
  • 1 C. shredded mozzarella cheese (4 ounces)
  • 14 tsp. dried oregano
  • 14 tsp. red pepper flakes
  • 1 C. baby spinach (loosely packed, leaves)
  • 2 eggs
  • kosher salt
  • black pepper (freshly ground)
  • 1 Tbsp. grated parmesan cheese (finely)

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Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and place it under the broiler while the oven is heating.

Meanwhile, place the pitas on a work surface and sprinkle with the mozzarella, oregano, and red pepper flakes. Arrange the spinach over the cheese, leaving a small nest about 1 1/2 inches wide in the center of each pita.

When the oven is ready, remove the baking sheet and place the pitas on it. Crack 1 egg into the nest of each pita and season it with salt and pepper.

Broil until the egg whites are set, about 6 to 7 minutes (the yolks will still be runny).

Remove the baking sheet from the oven and transfer the pitas to a cutting board. Sprinkle with the Parmesan, cut each pita into 4 wedges, and serve immediately.

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