Easy Breakfast Pita Pizzas Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place Smithfield® breakfast sausage in a large skillet and cook over medium-high heat, chopping sausage and turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside.
• Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.
• Place pita breads on lined baking sheet. Top with sausage, scrambled eggs, tomato, and spinach. Sprinkle Cheddar cheese over toppings.
• Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.

Steps:

• Brush on a little olive oil on the pita.
• Spread sauce on top of the pita.
• Sprinkle on the shredded cheese.
• Sprinkle on pinches of desired herbs and spices, and add any toppings you'd like.
• Place on baking sheet, bake for 5-7 minutes at 400°, or until cheese is melted (times may vary).
• Slice with pizza cutter and enjoy!

Steps:

• Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
• Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
• Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
• Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.

Steps:

• In a medium nonstick frying pan, heat the olive oil.
• Add the onion and saute for 2 to 3 minutes.
• Add the red pepper and continue to cook for another 3 minutes or until the pepper begins to soften.
• Add eggs and gently scramble until just cooked.
• Season with salt and pepper and remove from heat.
• Preheat the broiler or toaster oven.
• Divide the egg mixture between the pita halves.
• Top each pita with half the cheese and half the pancetta or bacon.
• Toast in toaster oven or under a broiler until the cheese just begins to melt.
• Serve immediately.

Steps:

• Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. pan. Prick thoroughly with a fork; brush with 1 tablespoon oil. Bake until lightly browned, 7-8 minutes., Meanwhile, whisk together eggs and water. In a nonstick skillet, heat remaining oil over medium heat. Add eggs; cook and stir just until thickened and no liquid egg remains. Spoon over crust. Sprinkle with bacon bits and cheeses., Bake until cheese is melted, 5-7 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place Smithfield® breakfast sausage in a large skillet and cook over medium-high heat, chopping sausage and turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside.
• Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.
• Place pita breads on lined baking sheet. Top with sausage, scrambled eggs, tomato, and spinach. Sprinkle Cheddar cheese over toppings.
• Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.