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Homemade Thin Crust Spinach and Egg Breakfast Pizza photo

Thin Crust Spinach and Egg Breakfast Pizza

This Thin Crust Spinach and Egg Breakfast Pizza is a delightful way to kickstart your day!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pizza:
  • 2 whole whole wheat pitas
  • 2 teaspoons olive oil lightly brushed on pitas
  • 1/2 cup fontina cheese shredded
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon garlic powder
  • 1 cup baby spinach leaves
  • 2 large eggs cracked onto pitas
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Directions:
  1. Preheat your oven to 400°F (200°C).
  2. Place the whole wheat pitas on a baking sheet and brush each lightly with olive oil.
  3. In a mixing bowl, combine the shredded fontina cheese, dried oregano, garlic powder, and baby spinach leaves.
  4. Evenly distribute the spinach and cheese mixture over each pita.
  5. Carefully crack an egg onto each pita.
  6. Sprinkle each pizza with kosher salt and ground black pepper.
  7. Bake for about 15-20 minutes, or until the egg whites are set.
  8. Remove from the oven, let cool for a minute, and slice into wedges.

Notes

  • For extra crunch, pre-bake the pitas for 5 minutes before adding toppings.
  • Experiment with fresh herbs like basil for enhanced flavor.
  • Serve with fresh fruit or a light salad for a balanced meal.