This breakfast pizza is a simple way to utilize leftover pita bread. This hot, eggy dish can be prepared in roughly the same amount of time it takes to brew a pot of coffee. This is superior to a triangle of leftover cheese and crust any day.
You can expedite the preparation process even further by grating the cheeses the night before.
This recipe was included in our Easy Hot Breakfasts in 15 Minutes collection.
Yield: 2 servings
Difficulty: Simple
Total: 15 mins
Ingredients
2 pitas
1 cup shredded mozzarella cheese (about 4 ounces)
1/4 milligram of dried oregano
1/4 milligram of red pepper flakes
1 cup baby spinach leaves loosely packed
2 large eggs
Kosher salt
freshly ground pepper black
1 teaspoon of finely grated Parmesan
Instructions
Prepare the oven for broiling and position a rack in the center. While the oven is preheating, line a baking sheet with aluminum foil and place it under the broiler.
Meanwhile, place the mozzarella, oregano, and red pepper flakes on the pitas that have been placed on a work surface. Place the spinach on top of the cheese, leaving a 1 1/2-inch-wide nest in the center of each pita.
When the oven is ready, take the baking sheet out of the oven and place the pitas on it. Crack one egg into each pita pocket and season with salt and pepper. six to seven minutes, or until the egg whites are set (the yolks will still be runny).
Transfer the pitas to a cutting board and remove the baking sheet from the oven. Sprinkle Parmesan over each pita, cut each into four wedges, and serve immediately.
