Thin Crust Spinach and Egg Breakfast Pizza

Looking for a quick, nutritious breakfast option that’s both satisfying and delicious? Look no further than this Thin Crust Spinach and Egg Breakfast Pizza. Perfectly crispy, packed with vibrant flavors, and loaded with wholesome ingredients, this breakfast pizza is a delightful way to start your day. With a base made from whole wheat pitas, topped with creamy fontina cheese, fresh baby spinach, and perfectly cooked eggs, this dish proves that breakfast can be both indulgent and healthy. Let’s dive into why this breakfast pizza has gained such a loyal following among home cooks.

Why Cooks Rave About It

Cooks rave about this Thin Crust Spinach and Egg Breakfast Pizza for several reasons. First, it’s incredibly easy to prepare, making it a go-to meal for busy mornings. Second, it’s versatile; you can easily swap in whatever veggies or cheese you have on hand. And lastly, it’s a delightful way to incorporate leafy greens into your breakfast without sacrificing flavor. The crispy pita crust gives you the satisfying texture you crave, while the eggs and cheese provide the perfect amount of creaminess, making every bite a delightful experience.

Ingredient List

• 2 whole wheat pitas
• 2 teaspoons olive oil
• 1/2 cup low-fat fontina cheese, shredded (mozzarella can be substituted)
• 1/4 teaspoon dried oregano leaves (not ground)
• 1/4 teaspoon garlic powder
• 1 cup baby spinach leaves
• 2 large eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Appliances & Accessories

• Oven: For baking the pizza to perfection.
• Baking sheet: To hold your pizzas while they bake.
• Mixing bowl: For mixing your ingredients.
• Whisk: To beat the eggs easily.
• Cooking spray or parchment paper: To prevent sticking.

Thin Crust Spinach and Egg Breakfast Pizza Made Stepwise

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). This will ensure your Thin Crust Spinach and Egg Breakfast Pizza gets nice and crispy.

Step 2: Prepare the Pitas

Place your whole wheat pitas on a baking sheet. Brush each pita lightly with olive oil, ensuring an even coating to help them crisp up in the oven.

Step 3: Add the Seasonings

Sprinkle the dried oregano and garlic powder over the pitas. This step is crucial for infusing the base with flavor.

Step 4: Layer the Spinach and Cheese

Spread the baby spinach leaves evenly over each pita. Then, sprinkle the shredded fontina cheese on top of the spinach. This will melt beautifully during baking, creating a delicious, gooey topping.

Step 5: Prepare the Eggs

In a mixing bowl, whisk together the eggs, kosher salt, and black pepper until combined. This mixture will add richness and protein to your breakfast pizza.

Step 6: Add the Eggs

Carefully pour the egg mixture over the cheese and spinach on each pita. Use a spoon to spread it out if necessary, ensuring even coverage.

Step 7: Bake

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the egg is set and the edges of the pitas are golden brown. Keep an eye on them, as baking times can vary.

Step 8: Serve and Enjoy

Once baked, remove the pizzas from the oven and allow them to cool for a few minutes. Slice into quarters and enjoy your delicious Thin Crust Spinach and Egg Breakfast Pizza warm!

Swap Guide

• Cheese: Substitute fontina with mozzarella, cheddar, or a dairy-free cheese if desired.
• Greens: Swap spinach for kale, arugula, or any leafy green you prefer.
• Eggs: For a vegan option, use scrambled tofu or chickpea flour mixture instead of eggs.
• Spices: Feel free to experiment with other herbs like basil, thyme, or even a pinch of red pepper flakes for heat.

Chef’s Notes

• For added flavor, consider adding diced tomatoes, bell peppers, or onions as toppings.
• Experiment with different types of pitas, such as whole grain or gluten-free options.
• Don’t skip the olive oil; it’s essential for achieving that crispy texture!

Freezer-Friendly Notes

This Thin Crust Spinach and Egg Breakfast Pizza can be made ahead and frozen for a convenient breakfast option. After baking, allow the pizzas to cool completely, then wrap them tightly in plastic wrap or aluminum foil and store them in an airtight freezer bag. When ready to eat, simply reheat in the oven or microwave until warmed through.

Questions People Ask

Can I make this pizza ahead of time?

Yes! You can prepare the toppings and assemble the pizzas ahead of time. Just pop them in the fridge and bake them fresh in the morning.

How can I make this pizza healthier?

To make this Thin Crust Spinach and Egg Breakfast Pizza healthier, consider using low-fat cheese, adding more veggies, or using egg whites instead of whole eggs.

What can I serve with this breakfast pizza?

This pizza pairs perfectly with a fresh fruit salad, a side of Greek yogurt, or a smoothie for a well-rounded breakfast.

Can I use a different type of bread instead of pita?

Absolutely! Feel free to use naan, flatbread, or even a homemade pizza dough for a different twist on this breakfast treat.

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• Zucchini and Feta Frittata
• Avocado Toast with a Twist
• Caprese Breakfast Sandwich

The Last Word

With its simple ingredients and quick preparation, the Thin Crust Spinach and Egg Breakfast Pizza is a breakfast game-changer. It’s not only delicious and satisfying but also a wonderful way to incorporate healthy spinach and eggs into your morning routine. So next time you’re in a breakfast rut, whip up this delightful pizza and enjoy a tasty, nutritious start to your day. Whether you’re feeding a hungry family or just yourself, this dish is sure to please and keep you energized for whatever the day has in store. Enjoy every bite!