I first discovered pita pizzas not long ago from It’s a Veg World After All. The crust turns out to be my favorite kind: crispy, thin, and crunchy (my housemate tells me that’s classic New Haven style, so I’ll have to stop in there the next time I’m in the Northeast again). You just brush on some olive oil (this silicone basting brush is similar to the one I use), sprinkle it with salt, and pop the pita in the oven for just a few minutes. It comes out crunchy and ready for toppings and perfect for pita bread breakfast pizza.
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SKIP TO RECIPE
This pita bread breakfast pizza with sweet and sour pepper salad is my first original recipe since I started a flexitarian diet with a focus on meal prep. The key to this recipe is to have pre-cooked bacon in the freezer so that you can add it to the family meat eater’s pizza when ready. Pita pockets at the ready also save time—no spreading dough out for this pizza! You can also chop up your green onions ahead.
Gotta have my pita bread breakfast pizza
Who doesn’t love a breakfast pizza? Especially a pita bread breakfast pizza! Maybe it’s just nostalgia, but I recall craving, absolutely crazing, breakfast pizza growing up, and I do believe I’ve struck my ultimate stroke of genius. Back then, we used a thick pizza crust from the supermarket that was nice, but certainly not crunchy. I think we used the same crust for dessert pizza. Oh, hey, I haven’t done a dessert pizza yet. Stay tuned!
Anyway, think omelet or frittata when making this pita bread breakfast pizza, and then use your favorite breakfast or pizza toppings (sausage or pepperoni would be great) or just go with the bacon, onions, mushrooms, and mozzarella I have here. Leave out the bacon, or mix it into half the eggs if you have both omnivores and vegetarians at the table.
SKIP TO RECIPE
Kumquats: a special little fruit
A complement to the pita bread breakfast pizza, the sweet and sour pepper salad has a nice refreshing zing coming straight from the kumquats—I learned a trick about these cute little citrus fruits. Turns out their rinds are the sweet part, and the juice is sour, which is the complete opposite of what you’d expect, right? In fact, when I eat kumquats on their own, I bite off one end, squeeze out the juice, and then eat what’s left. So, then I thought, “well, if we use lemon and lime juice for salad dressing, why not kumquat juice?”
Turns out the sour juice has its own little take on sourness and adds a new surprising zing to salad that pairs well with the sweet peppers and spicy radishes. Chop up the kumquat rinds, add them to the salad too, and you have zero waste. Win-win! Well, you’ll probably want to discard the one or two bitter seeds, which are the same size as the seeds in a regular-sized orange.
I hope you enjoy this pita bread breakfast pizza with sweet and sour pepper salad. Pizza is always fun, especially when it’s for breakfast!
Meal prep options
sweet and sour pepper salad
Just a note
Quick, easy breakfast pizza for breakfast, lunch, or dinner.
Make this …
Vegetarian: Leave out the bacon.
Paleo: Forego the pita bread and make this like an omelet or frittata.
Gluten-free: Forego the pita bread and make this like an omelet or frittata.
Non-dairy: Leave out the mozzarella.
SKIP TO RECIPE
mini sweet peppers
Eggs and dairy
4 large eggs
shredded mozzarella cheese
salt and pepper
whole wheat pita bread
Pita Bread Breakfast Pizza with Sweet and Sour Pepper Salad
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients and Preparation
5 kumquats: Rinse
4 mini sweet peppers: Remove seeds and slice
3 large radishes: Sliced and halved
1 green onion: Mince both green and white parts
¼ cup red cabbage: Chop
3 tbsp olive oil, separated
3 large mushrooms: Rinse, peel, and slice then halve
¼ red onion: Chop finely
4 large eggs: Beat
2 pieces whole wheat pita bread
½ cup shredded mozzarella cheese
2 slices bacon: Cook and chop
1 tsp dried basil
- Move the rack to the middle of the oven and preheat to 400°F (200°C).
- For the salad, slice off a small end of each kumquat, and squeeze out the juice (keep the juice!). Discard the seeds, and slice the rinds. Toss the kumquat juice and rinds along with the remaining salad ingredients in the small mixing bowl and set aside.
- For the pizza, heat the skillet on medium-high, and then add 1 tablespoon of the olive oil. Let the oil heat up, and then add the mushrooms and onion. Sauté until the mushrooms have released most of their moisture. Heat 1 tablespoon more of the olive oil. Add the beaten eggs, and scramble for about a minute or until they’ve reached desired doneness. I like mine a little bit runny. Turn off the heat.
- Brush the remaining 1 tablespoon of the olive oil onto one side of each piece of pita bread. Place the bread directly on the oven rack. Heat for 3–4 minutes, and then remove the bread.
- For the vegetarian, top one piece of bread with the egg mixture. For the omnivore, mix the bacon in with the remaining egg mixture, and then top the other piece of pita with it. Top both pizzas with the cheese, and sprinkle with the basil. Return the pitas to the oven, again placing them directly on the rack, and heat until the cheese has melted, about 5 minutes. Remove from the oven and serve with the salad.