Grilled Breakfast Pizza
This dish has definitely become my new favorite breakfast item. It’s a pizza with the perfect breakfast toppings of eggs and bacon complemented by mozzarella and Parmesan, giving it a bit of a salty kick. The green onions and parsley were a wonderful addition, which provided an enjoyable freshness to the dish. But my favorite part of the pizza was when I got to the runny yolk and I was able to dip the rest of the pizza in this pond of egg yolk.
I adapted the recipe a bit and used pita bread instead of pizza dough because 1) I’ve had the worst experiences with dough and 2) for a breakfast item on a weekday, I’d like to keep things simple and not have to make pizza dough out of scratch. I was a bit worried that the pita bread wouldn’t be as thin or crisp as actual pizza dough but it worked out perfectly, maybe even better than pizza dough. It had a beautiful crunch to it, which could be heard with each and every single bite. I devoured my pizza and I couldn’t wait to eat another one!
Grilled Breakfast Pizza (adapted from Tasty Kitchen):
Yields 2 servings
- 3 slices bacon, chopped
- Olive oil
- 2 pitas
- 2 medium eggs
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- Freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped
- 1 green onion, thinly sliced
Preheat grill over high heat.
Heat a small skillet over medium high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Brush both sides of pita with olive oil.
Grill pitas, turning once, until grill marks appear, about 2 minutes.
Crack 1 egg onto each pita. (M ake sure that both your grill and pita are leveled. One of the eggs almost slid off the pita bread and onto the grill!)
Cover until the eggs are just about to set, about 2-3 minutes.
Sprinkle the cheeses and bacon.
Cover until the cheese is melted, about 1-2 minutes.
Move promptly to a serving plate and sprinkle with parsley, chives, scallions and pepper, to taste.