BREAKFAST PITA PIZZA
This simple dish is both delicious and easy to make. You can also top this with your favorite homemade or store-bought salsa. I found this recipe in an AARP email. I haven't had a chance to try it yet, but it sounds delicious.
Provided by Crafty Lady 13
Categories Breakfast
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium nonstick frying pan, heat the olive oil.
- Add the onion and saute for 2 to 3 minutes.
- Add the red pepper and continue to cook for another 3 minutes or until the pepper begins to soften.
- Add eggs and gently scramble until just cooked.
- Season with salt and pepper and remove from heat.
- Preheat the broiler or toaster oven.
- Divide the egg mixture between the pita halves.
- Top each pita with half the cheese and half the pancetta or bacon.
- Toast in toaster oven or under a broiler until the cheese just begins to melt.
- Serve immediately.
Nutrition Facts : Calories 271.4, Fat 13.7, SaturatedFat 3.4, Cholesterol 189, Sodium 856.2, Carbohydrate 26.6, Fiber 6.7, Sugar 2.9, Protein 14
BACON BREAKFAST PIZZA
I used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. -Cathy Shortall, Easton, Maryland
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. pan. Prick thoroughly with a fork; brush with 1 tablespoon oil. Bake until lightly browned, 7-8 minutes., Meanwhile, whisk together eggs and water. In a nonstick skillet, heat remaining oil over medium heat. Add eggs; cook and stir just until thickened and no liquid egg remains. Spoon over crust. Sprinkle with bacon bits and cheeses., Bake until cheese is melted, 5-7 minutes.
Nutrition Facts : Calories 352 calories, Fat 20g fat (8g saturated fat), Cholesterol 169mg cholesterol, Sodium 842mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
PITA PIZZA
As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
Provided by DENVERCHERYL
Categories Trusted Brands: Recipes and Tips Sparkle
Time 13m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
- Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.5 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 2.9 g, Sodium 514.3 mg, Sugar 1.2 g
BREAKFAST PITAS
My husband and I like these pita pockets all by themselves for a quick breakfast. When you want a larger meal, serve hash brown potatoes and fruit on the side. -Peggy Blattel, Cape Girardeau, Missouri
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the ham, onion and green pepper in butter until tender. Add eggs; cook and stir over medium heat until eggs are almost set. Add the cheese, seasoned salt and pepper. Cook and stir until eggs are completely set. Spoon into pita halves.
Nutrition Facts : Calories 608 calories, Fat 34g fat (17g saturated fat), Cholesterol 417mg cholesterol, Sodium 1978mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
CRISPY BREAKFAST PITA
Provided by Giada De Laurentiis
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.
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BREAKFAST PITA PIZZA - THEKITTCHEN
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Reviews 6Estimated Reading Time 2 minsServings 1
- Heat your oven to 350 degrees,and place an oven rack on the second lowest position. I sautéed the mushrooms first, you could skip this step but I thought sautéing them would lend them more flavor. Heat the olive oil over medium heat, add the mushrooms, and season with a bit of salt and pepper. Sauté for 4-5 minutes, until the mushrooms have browned.
- In a small bowl, mix the ricotta, lemon juice, and a dash of salt and pepper together. Then spread it over the pita.
- Add the spinach and mushrooms and top, leaving space in the center of the pita for the egg. Crack the egg in the center of the pita, and drizzle the pesto over.
BREAKFAST PITA PIZZA - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (2)Total Time 20 minsCategory BreakfastCalories 357 per serving
- Place two pitas onto a baking sheet. Sprinkle with grated cheese and some crumbled bacon (you don't need a ton, just a bit here and there). Scatter a bit of red pepper flakes over top, if using. Break an egg in the middle.
- Bake in pre-heated oven for 5 minutes. Remove from oven and arrange a ring of spinach around the outside, avoiding covering the egg. Return to the oven and bake an additional 3-5 minutes, depending on how runny you want your egg. Watch closely so you don't over cook the egg. I like to give the yolk a poke and see how much it jiggles, to judge. Remember it will cook a bit more once it comes out of the oven.
- Meanwhile, place two pieces of parchment paper about the same size as a pita onto a cutting board (*Using parchment ensures that when you cut the pita, you don't leave all the great egg yolk behind on the cutting board!). Transfer the baked pitas to the cutting board, placing on top of the parchment. Using a pizza cutter or sharp knife, cut each pita into four pieces, cutting through the yolk. Transfer pita on parchment paper to a serving plate.
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