Pita Breakfast Pizzas

Cook Time 15 minutes

Servings 4


4 pita flatbreads
4 eggs
1 cup smoked mozzarella, grated (unsmoked is fine too)
4 slices of ham, torn
1 clove garlic
1 long red chilli, chopped
½ tsp lemon zest
¼ a lemon, juiced
¼ cup extra virgin olive oil + extra for brushing
4 sprigs of parsley, leaves picked
Salt and pepper


In a mortar and pestle add garlic and a pinch of salt and crush. Add the chilli and pound again to make a rough paste then add the lemon zest, lemon juice, pepper to taste and extra virgin olive oil.

Heat a non-stick fry pan and brush with a little extra virgin oil. Crack 4 eggs into the bowl, being careful not to break the yolks. Pour into the pan and fry for 3 minutes. To ensure the eggs cook evenly place a lid on the pan for the last minute. Using a plastic eggflip, separate the eggs into four. Season with salt

Heat a large grill pan over a high heat and add a pita. Cook on one side for a minute or so until toasted, then flip over and sprinkle over some of the cheese and cook for a further 30 seconds before placing a fried egg on top of the cheese. Repeat with remaining pita, cheese and eggs.

Garnish with ham, the dressing and parsley leaves.


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