One of my favorite pita pizzas to make is the Breakfast Pizza, which features a cracked egg on top. I love my egg yolks runny but feel free to adjust the baking time according to how you like your eggs. This pizza can be eaten for for breakfast, lunch, or dinner.
Breakfast Pita Pizza
Inspired by Chow
Serves 1
Ingredients
1 pita
1 cup loosely packed chopped kale leaves
1/4 cup shredded mozzarella cheese (1 oz)
1 large egg
1 tsp olive oil
1/8 tsp minced garlic
1/8 teaspoon red pepper flakes
1 tbsp lemon juice
salt and pepper
Instructions
Preheat the oven at 425 degrees.
Heat olive oil in a large pan set on medium heat. When the oil is hot, saute the minced garlic for about 30 seconds, making sure to not let it burn. Then add the chopped kale leaves and lemon juice and saute it with the garlic, turning it over a few times until all the kale is wilted. Add a dash of salt, pepper, and red pepper flakes. If the kale starts to burn, add a tbsp of water and continue to turn it for a few more minutes. Once the kale has wilted down significantly, turn off the heat.
Grab the pita and place it on top of the baking sheet lined with aluminum foil. Spread out the cooked kale on top of the pita, leaving a small nest of about 1 inch wide in the center of the pita. Sprinkle the pita with the mozzarella cheese and crack 1 egg into the nest of the pita.
Place the baking sheet into the oven and bake at 425 degrees until the egg whites are set, about 6-7 minutes. If you like the yolks to be set, bake it for an additional 3-4 minutes.
Remove the baking sheet from the oven and transfer the pitas to a cutting board. Cut each pita into 4 wedges and serve immediately.
