Quick 20 Minute Breakfast Pizza with Pita Bread and Fried Egg
Some mornings call for something more exciting than a bowl of cereal but you still need to be out the door fast. That is exactly where this quick 20 minute breakfast pizza with pita bread and fried egg earns its place in your weekly rotation. Built on a whole wheat pita base that crisps up beautifully in the oven, topped with a vibrant tomato and herb spread, a scattering of colourful vegetables, and crowned with a perfectly fried egg, this is one of those meals that feels indulgent but is genuinely nourishing from the first bite to the last.
What makes this recipe stand out from a typical breakfast pizza is the attention to real nutrition without sacrificing any of the satisfaction. Whole wheat pita brings a solid hit of dietary fibre, which helps keep blood sugar steady through the morning. The fried egg sits on top like a golden centrepiece, adding around 6 grams of protein on its own, and the base layer of creamy hummus underneath the tomatoes adds even more plant-based protein plus healthy monounsaturated fats. Traditional breakfast pizzas often load up on processed cheese and fatty meat toppings that push the calorie count well past 500 per serving. This version comes in well under that while still delivering real staying power.
The vegetable toppings here are not an afterthought. Sliced cherry tomatoes, baby spinach leaves, and thinly sliced red onion bring colour, antioxidants, and a pleasant contrast of textures against the crispy pita. A light sprinkle of crumbled feta adds a salty, creamy note without the excess fat of mozzarella used in abundance. A finish of dried oregano and a tiny drizzle of extra virgin olive oil ties everything together with a Mediterranean-inspired warmth that makes this feel like a proper sit-down breakfast even on the busiest Tuesday. The whole process, from turning on the oven to sitting down with your pizza, takes no longer than 20 minutes.
This recipe is incredibly flexible once you get the basic method down. Swap the vegetables based on what is in your fridge, use a dairy-free feta if you are avoiding dairy, or add a pinch of chilli flakes if you like a little heat to wake you up. Meal preppers will love that the pita base can be pre-toasted the night before, so the assembly in the morning takes barely five minutes. Whether you are feeding yourself on a rushed weekday or putting together a relaxed weekend brunch spread for the family, this pita breakfast pizza delivers on flavour, nutrition and speed every single time.
Ingredients
- 2 whole whole wheat pita breads (medium sized, about 18cm diameter)
- 4 tbsp plain hummus (store-bought or homemade)
- 2 tbsp tomato paste (no added sugar variety)
- 1 tsp dried oregano (divided)
- 1 tsp garlic powder
- 80 g cherry tomatoes (halved, about 10 tomatoes)
- 40 g baby spinach leaves (roughly torn)
- 1 whole small red onion (thinly sliced)
- 40 g reduced-fat feta cheese (crumbled)
- 2 large free-range eggs
- 1 tsp extra virgin olive oil (for frying the eggs)
- 1 tsp extra virgin olive oil (for drizzling over finished pizzas)
- 1 pinch sea salt (to taste)
- 1 pinch black pepper (freshly ground, to taste)
- 1 tsp chilli flakes (optional, for heat)
Instructions
- 1
Preheat your oven to 200 degrees Celsius (180 degrees fan, 400 degrees Fahrenheit). Place both pita breads directly on the oven rack or on a baking tray lined with baking paper.
Putting the pita directly on the rack gives a crispier base, similar to a pizza stone effect.
- 2
In a small bowl, mix together the tomato paste, garlic powder, and half the dried oregano with one teaspoon of water to loosen it slightly into a spreadable sauce.
- 3
Spread 2 tablespoons of hummus evenly over each pita bread, leaving a small border around the edge. Then spoon and spread the tomato paste mixture on top of the hummus layer.
The hummus layer beneath the tomato paste adds extra creaminess and protein, and stops the pita from becoming soggy.
- 4
Scatter the halved cherry tomatoes, torn baby spinach, and sliced red onion evenly over both pitas. Sprinkle the crumbled feta over the top along with the remaining dried oregano.
- 5
Place the loaded pitas in the oven and bake for 8 to 10 minutes, until the edges of the pita are golden and crispy and the feta is lightly golden.
Keep an eye on them after 8 minutes as oven temperatures vary. You want the edges properly crispy but not burnt.
- 6
While the pizzas are in the oven, heat one teaspoon of olive oil in a small non-stick frying pan over medium-low heat. Crack both eggs into the pan and fry for 2 to 3 minutes until the whites are fully set but the yolk is still runny. Season lightly with salt and pepper.
For a fully cooked yolk, cover the pan with a lid for the last minute of cooking.
- 7
Remove the pitas from the oven and place one fried egg on top of each pizza. Finish with a tiny drizzle of extra virgin olive oil, a pinch of chilli flakes if using, and a final crack of black pepper.
- 8
Serve immediately while the base is still crispy and the egg yolk is warm. Eat straight away for the best texture.
Slide the pizza onto a wooden board for easy cutting and a great presentation.
Nutrition per serving
365kcal
Calories
18g
Protein
38g
Carbs
14g
Fat
7g
Fibre
5g
Sugar
520mg
Sodium
Pro Tips
- ✓
Whole wheat pita gives more fibre than white pita. Look for pitas with at least 3g of fibre per piece.
- ✓
Do not overload the toppings or the pita base will steam rather than crisp up in the oven.
- ✓
If your oven runs hot, check the pitas at 7 minutes to avoid burning the spinach.
- ✓
Fry the eggs last so they are fresh and warm when the pizzas come out of the oven.
- ✓
Room temperature eggs fry more evenly than cold ones straight from the fridge.
- ✓
A cast iron pan gives the best sear on a fried egg if you have one available.
Frequently Asked Questions
Variations
- •
Mediterranean Veggie Version
Add sliced roasted red peppers, kalamata olives and a sprinkle of za'atar spice blend in place of the oregano for a more intensely Mediterranean flavour profile.
- •
High Protein Turkey Bacon Version
Add two strips of cooked turkey bacon, chopped, scattered over the vegetables before baking. This adds an extra 7 to 8 grams of protein per serving.
- •
Green Goddess Version
Replace the tomato paste layer with a thin spread of mashed avocado seasoned with lemon juice and garlic. Top with extra spinach, sliced cucumber, and pumpkin seeds for a vibrant green twist.
- •
Spicy Harissa Version
Stir half a teaspoon of harissa paste into the tomato paste mixture before spreading. Top with pickled jalapeños and a dollop of low-fat Greek yoghurt to finish for a bold, spicy start to the day.
Substitutions
- •Whole wheat pita bread → Gluten-free flatbread or gluten-free tortilla (Baking time may reduce by 2 minutes as gluten-free bases tend to crisp faster.)
- •Hummus → White bean spread or mashed cannellini beans (Both provide a similarly creamy base with good plant-based protein. Season with garlic and lemon juice.)
- •Reduced-fat feta cheese → Dairy-free feta or nutritional yeast (Dairy-free feta works cup for cup. Nutritional yeast adds a cheesy flavour without any fat or dairy.)
- •Cherry tomatoes → Sliced sun-dried tomatoes or diced fresh vine tomato (Use sun-dried tomatoes sparingly as they are more intense in flavour. Pat them dry before using.)
- •Baby spinach → Rocket, kale, or thinly sliced courgette (Rocket adds a peppery bite. Kale should be massaged lightly with olive oil first so it does not burn.)
🧊 Storage
These pizzas are best eaten immediately while the pita base is crispy. If you have leftovers, store them in an airtight container in the fridge for up to 1 day. Reheat in the oven at 180 degrees Celsius for 5 minutes to restore some crispiness. Do not microwave as this will make the base soft and chewy.
📅 Make Ahead
The tomato and hummus sauce can be mixed and stored in the fridge for up to 3 days. The pita bases can be pre-toasted plain in the oven for 5 minutes and stored in an airtight container at room temperature overnight. In the morning, spread the sauce, add toppings, bake for 6 minutes, and fry eggs fresh for a super-quick assembly.
