Katie Sullivan Morford, author ofRise 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
Use 2 tablespoons of tomato sauce in place of the pesto.
One 7-inch whole-grain pita bread (do not split in half)
2 teaspoons basil pesto
⅓ cup coarsely grated mozzarella or Fontina cheese
½ packed cup baby arugula
1 large egg
Pinch of salt
How to Make It
Move the rack of the oven or toaster oven to the lowest level and preheat to 450°F.
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.
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.