Friday, December 31, 2010
Besides being a versatile wrap for sandwiches, Pita bread is also a great homemade-pizza crust. It makes a great light and thin crispy crust. Traditionally, consumed in the Middle East and the Mediterranean region, now it’s easily accessible at any grocery store’s bread section! Here, I have used it as the crust for this quick Breakfast Pizza. Try it, nothing out of the ordinary; just use the usual favorite breakfast ingredients, such as bacon, eggs, roasted peppers, onions, sausages, etc.
Well, before I pop the champagne to welcome the New Year, I would like to wish all of you a very Happy and Prosperous New Year! I hope year 2011 would bring more joy, happiness, health, and opportunities for all! Cheers!
2 Pita Breads (about 6 ½ to 7 inches)
4 Large Eggs
A handful of Grape Tomatoes, halved
2 Stalk Scallions, chopped
Freshly Ground Black Pepper
Preheat the oven to 450˚F.
Brush the pita bread (the under side) with olive oil and spread some Mozzarella and Parmesan cheese over the entire surface.
Slide the pizza in the oven and bake for about 3 minutes. Remove the pizza from the oven. Crack 2 eggs into each pizza; scatter the tomatoes, scallions and season with sea salt, freshly ground black pepper and drizzle with a little olive oil.
Bake the pizza in the oven for about 5 to 6 minutes. Garnish with chopped scallions and serve immediately.