I give this breakfast pizza recipe a Mediterranean twist with za’atar and a whole wheat pita bread crust. Quick, easy, and nutritious, this is the perfect 10-minute healthy lunch or savory breakfast recipe to add to your rotation.
This breakfast pizza recipe is living proof that a half-empty fridge is a blessing in disguise! Like my zucchini feta skewers, the idea came to me when I found myself hungry and digging through my fridge. It’s these simple, quick meals that always become my go-tos, and this breakfast pizza is my most recent “I could eat this every day” situation.
There are two secrets to a delicious 10-minute breakfast pizza. The first is a store-bought pita. The thin bread crisps up so nicely, just like a thin-crust pizza but with a fraction of the effort. The second is za’atar, which adds so much bright, savory, nutty flavor, and all you need to do is open a jar.
I chose whole wheat pita for this breakfast pizza recipe because the nutty flavor is a lovely complement to the melty cheese, bright tomatoes, grated hard boiled eggs, and aromatic za’atar. That said, you can swap with any flatbread you have on hand, gluten-free pita bread, or even make the pita yourself.
This breakfast pizza recipe is also super versatile. It’s perfectly simple and delicious as-is, but you can always dress it up a little if you like. Throw on any thinly sliced quick-cooking vegetables you have on hand. Or, add roasted peppers, finish with tahini sauce or romesco, or even olive oil fried lemon rings.
Bookmark this recipe to turn to time and time again. Play with variations if you, like me, feel inspired by a half-empty fridge (and stomach!).
Table of Contents
What You’ll Need
This breakfast pizza recipe came together with ingredients, like hard-boiled eggs and za’atar, that I like to keep stocked for quick and satisfying lunches. You’ll need:
- Flatbread: I used whole wheat pita, but any flatbread, gluten-free pita, or classic pita works here.
- Extra-virgin olive oil: A brush of olive oil helps the cheese melt into the pita bread. Any high-quality extra virgin variety works well. You can find my favorites at our shop.
- Mozzarella: Use a low moisture whole milk mozzarella for the best flavor. A milky, creamy mozzarella is great in something like caprese salad, but tends to get soggy as it melts.
- Seasoning: The seasonings are what bring this breakfast pizza recipe from basic to delicious, with Mediterranean staples like za’atar and red pepper flakes, and kosher salt to enhance the flavor. Za’atar is an aromatic spice blend made from herbs, sesame seeds, and sumac. You can read all about it in our guide: What Is Za’atar And How To Use It, and order our favorite Za’atar from our shop.
- Shallot: A milder onion, shallot cooks quickly and doesn’t dominate the flavor. You can substitute with 1/2 to 1/4 of a red onion.
- Tomato: Use a small, sweet variety, like Roma or cherry tomatoes.
- Hard-boiled eggs: You’ll grate the eggs, so they should be fully cooked through but not dry. See our favorite method in our guide on How To Boil Eggs.
How to Make Breakfast Pizza
To meal prep for quick lunches all week, keep unpeeled hard-boiled eggs in a tupperware in your fridge. The pizza will be ready to go in your oven by the time it’s hot! From there, it only takes 5 minutes to get crispy, melted, and delicious. To make this breakfast pizza recipe:
- Prepare the oven: Position a rack in the center of the oven and preheat to 375°F.
- Oil the pita: Place 1 large or 2 medium pitas (or flatbread) on a sheet pan and brush the top with olive oil.
- Season: Sprinkle on 1/2 cup of grated mozzarella, 1 teaspoon of za’atar, and, optionally, 1 pinch of red pepper flakes.
- Add the toppings: Thinly slice a shallot and slice a small tomato and spread over top. Grate one hard-boiled egg over top. Season with a small pinch of kosher salt.
- Bake: Bake until the cheese has melted and the pita is slightly crispy, about 5 minutes.
- Serve: Finish with a final sprinkle of za’atar if you’d like. Slice and eat it while it’s hot!
What to Serve with Breakfast Pizza
This is a casual and satisfying lunch or breakfast recipe. It’s filling enough for two on its own, so you really don’t need to make a side dish.
You can play with dips for the crust, like tahini sauce, romesco, or salsa brava. Even creamy feta dressing would be great. It’s what I like to think of as the cheeky Mediterranean diet version of ranch and pepperoni pizza!
I also like to keep a big pitcher of refreshing Karkade (Egyptian hibiscus tea) to serve at lunch, which makes the most under appreciated meal of the day feel a bit more special.
You’ll Also Love: Quick, Savory, & Delicious Breakfast Recipes
Breakfast
Easy Shakshuka Recipe
Mediterranean Diet Recipes
Easy Vegetarian Egg Casserole Recipe
Italian
Feta and Spinach Frittata
Browse all Mediterranean recipes.
Visit Our Shop
Bundle and Save!
Four of our best-selling signature olive oils, perfect for everyday use.
Pita Breakfast Pizza with Za’atar
Ingredients
- 1 large whole wheat pita bread or 2 medium pitas (or your favorite flatbread)
- Extra-virgin olive oil
- 1/2 cup grated mozzarella, more to your liking
- 1 teaspoon za’atar, more to your liking
- Pinch red pepper flakes (optional)
- 1 shallot, thinly sliced into rounds
- 1 Roma tomato or a handful of cherry tomatoes, sliced
- 2 hard boiled eggs, peeled and grated or chopped
- Kosher salt
Instructions
- Prepare the oven: Position a rack in the center of the oven and preheat to 375°F.
- Oil the pita: Place the pita (or flatbread) on a sheet pan and brush the top with olive oil.
- Top the pita: Sprinkle on the mozzarella, za’atar, and red pepper flakes, if using. Spread the shallots, tomatoes, and grated egg on top. Season with a small pinch of kosher salt.
- Bake: Bake until the cheese has melted and the pita is slightly crispy, about 5 minutes.
- Serve: Finish with a final sprinkle of za’atar if you’d like. Slice and eat it while it’s hot!
Video
Notes
- Because the eggs are grated, they should be fully cooked through but not dry. See our favorite method in our guide on How To Boil Eggs. If you don’t have a cheese grater to grate the eggs just roughly chop them with a knife.
- Use a low moisture whole milk mozzarella for the best flavor. A milky, creamy mozzarella is great in something like caprese salad, but tends to get soggy as it melts.
- Za’atar is an aromatic spice blend made from herbs, sesame seeds, and sumac. You can read all about it in our guide: What Is Za’atar And How To Use It, and order our favorite Za’atar from our shop.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
I was out of ideas for breakfast today and came across this recipe. As a Israeli girl at heart this is exactly the dish I craved. It felt like I was in a small Cafe in Jerusalem enjoying every bite. Love it!
Trying this right now….but added broccolli…great recipes….thx Suzi
I have admit this sounded like an odd combination of food, but it’s actually delicious! I eat low carb so I used a keto pita and it worked out perfectly. I highly recommend.
So glad this one surprised you in a good way :).
This was a hit. Used scrambled eggs and fresh mozzarella instead. I like the more Mediterranean style pizza much better than the greasy American stuff!
We agree! 🙂
This is so good!!