Recipe: Breakfast Pizza
Taken from leading UK nutritionist Amelia Freer’s latest book, Simply Good For You, this is the perfect recipe for foodies seeking simple and delicious breakfast alternatives – just in time for the weekend.
‘Pizza – for breakfast!?’ Yes! And it’s not all that strange when you consider the ingredients: bread, tomatoes, spinach, mushrooms, egg – all well-known breakfast foods. But there is something deliciously decadent about combining them into a ‘pizza’ that makes it feel like a morning treat, albeit a quick and easy one. Willow and I have actually eaten this at all times of day. She loves to be involved in the decorating process!’
Simply Good For You by Amelia Freer is out now (Michael, Joseph, £22) Photographer is Susan Bell
Ingredients
{Serves 4}
4 wholemeal pitta breads
4 teaspoons fresh pesto
40g baby leaf spinach
4 cherry tomatoes, quartered
4 button mushrooms, sliced thinly
½ a red onion, peeled and thinly sliced
½ a red pepper, deseeded and sliced
olive oil
sea salt
Freshly ground black pepper
4 small free-range eggs
a grating of cheese
Method
Turn the grill on to medium high.
Spread the pittas with a little pesto. Put a thin layer of spinach on top and dot the cherry tomatoes, mushrooms, onions and red peppers over the top. Drizzle with a little olive oil and season with salt and pepper.
Place under the grill for 3 minutes, just to soften the vegetables.
Make a well in the middle of each flatbread, then break an egg into each one. Sprinkle over the cheese, then put back under the grill for about 5 minutes, until cooked as desired (I like my yolk just a little runny).
