Making a breakfast pizza has been on my to do list for longer than I’d like to admit. I finally got around to making one for lunch recently and I am SO glad I did. The flatbread was a bit crisp, the cheese was gooey, the tomatoes were sweet and juicy, and the yolk was perfectly runny. I really loved the fresh basil and the heat from the crushed red pepper flakes – YUM! This was my kind of lunch (breakfast, brunch, or dinner), and I may just have to make it again tomorrow.
Preheat the oven to 425 degrees. Spray a baking sheet with olive oil cooking spray.
Brush some olive oil onto the flatbread evenly. Season with crushed red pepper flakes, sea salt and freshly cracked pepper, to taste. Place some mozzarella cheese around the outer edges of the pizza and a bit in the center.
Crack the egg and place into the center of the flatbread. Top with tomato slices.
Place into the oven and bake for 10-12 minutes, or until the egg white is done but the yolk is still runny.
Remove from the oven and top with fresh basil. Slice and serve immediately. Enjoy.
- Olive oil, to taste
- 1 flatbread
- Crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
- Mozzarella, sliced or shredded
- Tomato slices
- 1 egg
- Fresh basil
- Preheat the oven to 425 degrees. Spray a baking sheet with olive oil cooking spray.
- Brush some olive oil onto the flatbread evenly.
- Season with crushed red pepper flakes, sea salt and freshly cracked pepper, to taste.
- Place some mozzarella cheese around the outer edges of the pizza and a bit in the center.
- Crack the egg and place into the center of the flatbread. Top with tomato slices.
- Place into the oven and bake for 10-12 minutes, or until the egg white is done but the yolk is still runny.
- Remove from the oven and top with fresh basil. Slice and serve immediately. Enjoy.