Photo by Erin Scott
Cook Time
10 Mins
Prep Time
5 Mins
Total Time
15 Mins
1 to 2 servings

Katie Sullivan Morford, author of Rise and Shine, shares a little breakfast pizza that’s a knockout—both for its magazine-cover good looks and its savory flavor. Plus this kid-friendly recipe is such a breeze to make. Use pre-grated cheese and prewashed arugula, and you can get this baby bubbling in the oven in a matter of minutes before you have to rush out the door. The result of this minimal effort is a crispy, pita-like crust with flavorful toppings—including an oozy, runny egg—for a perfect work and school-day breakfast. This breakfast pizza recipe won all three of Sullivan Morford’s children over at first bite.

Egg-in-a-Nest Pesto Pizza

Adapt It

Use 2 tablespoons of tomato sauce in place of the pesto.

Excerpted from Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

How to Make It

Step 1

Move the rack of the oven or toaster oven to the lowest level and preheat to 450°F.

Step 2

Put the pita bread on a baking sheet (small enough to fit in the toaster oven, if using). Spread the pesto evenly over the top of the pita, coming to just shy of the edge. Sprinkle the grated cheese over the pesto. Lay the arugula on top of the cheese to form a ring of greens, leaving a space in the center the size of a cooked egg. Crack the egg into the center of the pita so it drops into the space and the ring of arugula holds the egg in place. Sprinkle a pinch of salt over the top.

Step 3

Put the pizza in the oven and bake until the egg is cooked to your liking. For a soft egg, cook until the white is just firm and the yolk is still soft, about 10 minutes. For a firm yolk, cook another 2 minutes or so.

Step 4

Remove from the oven and cut into quarters.

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