Showing posts with label pita bread. Show all posts
Showing posts with label pita bread. Show all posts


Egg and Avocado Breakfast Pita Pizza

The Princess Bride was an excellent distraction at the gym from my aching legs, and slower pace than the girl next to me. She stepped on the treadmill beside mine, and started the thing at full-blast up to 7:45-minute mile pace. I've never had coffee before, but I can only imagine she didn't miss hers that morning.   

It was another crazy Monday, and once again, I successfully neglected starting my laundry until the afternoon. I loathe laundry day (mostly the going up and down the steep staircase several times to change loads), but I love the "recharge" feeling of having fresh clean clothes hanging in my closet (especially at the beginning of the week). Mondays are kind of beautiful that way - I have a chance to start over, reset my batteries, rework my plans, revamp my priorities, revisit my goals, reassess the way I treat others, make a change, and have a better week than the last.

What did you do with your Monday? 

I made my first sunny-side up egg :)

I usually stay as far away from runny eggs as possible (they make me a bit squeamish), but with this particular recipe, the creamy and almost custard-like taste of the egg hit the spot. It melted in with the heavenly spiced avocado mixture, and soaked into the toasted pita bread. I thought this recipe was going to be kind of light, but it filled me up before I even finished the plate! So this little breakfast pizza could go for maybe 2 servings, but I'll keep it as 1 on the recipe below.

The beauty of this dish is that you can adjust the seasonings to your preference. The avocado is your blank canvas - add in whatever you like spice-wise, and enjoy what you've created. I love to go a little heavier on the chili powder and cumin these days, so that's the route I took. Next time I make this, I'm definitely going to add some bacon or pancetta crumble (must be my husband's voice inside my head).

On a side note: I thought it was hilarious how the original recipe for this dish called for "one organic egg." Well, we're fresh out of ORGANIC ones at our house, so I guess we can't make this recipe. Heaven forbid I use a normal egg. Sheesh. Why not just list "1 egg" at let the chef decide?

Egg and Avocado Breakfast Pita Pizza 
makes one serving

1 greek pocketless pita (can be white or wheat)
1-2 ripe avocados
1 egg
1 T fresh lemon juice
salt & pepper to taste
chili powder to taste
smoked paprika to taste
ground cumin to taste
about 1 t EVOO
Parmesan for sprinkling

1. Preheat broiler. Broil pita until crispy on top. Remove from oven, and place on a plate. 
2. Mash avocados together, add lemon juice (if you're only making this with one avocado, use much less lemon juice), all seasonings, and small drizzle of olive oil. Spread over warm pita bread. 
3. In a small pan, cook your egg sunny-side up (to your preference). Carefully place egg on prepared avocado-pita bread. Sprinkle with Parmesan.

Recipe source:


Philly Cheesesteak Pita-Bread Pizza

I know. I get it. With the dessert recipes aside, I've posted three pizza recipes in a row. I must be losing my marbles...

...or perhaps we're just a pizza-loving family. Over these past few months, I'm convinced myself I can put just about anything on a pizza (and oh how I love dessert pizzas, too!), and with so many different breads/dough to use as a crust... it's easy to branch away from the norm. For instance:

....just to name a couple recipe I've ventured through this year.  
One again, this was another meal where Ryan asked me why I couldn't have just made a philly cheesesteak sandwich... until he tasted it. Let's just say he was more than convinced that you can successfully turn a philly cheesesteak sandwich into a pizza. This pizza is amazing - I've never cooked with Anaheim peppers before, and it didn't take long this afternoon for me to plan another recipe or two with them included. They taste like green peppers but with a little extra somethin'. Also I learned today that pita bread is dynamite for pizzas. It's so easy to throw a few ingredients on and it's the perfect serving size for one plate. 

From the original recipe, I opted out of the hot cherry peppers. It would have been nice for color, but after Ryan spent a couple years eating straight jalapeno salsa in Texas, I have to keep things on the less-spicy side.... or else I think his organs might explode.

Aside from that mental picture, these pizzas were fantastic. Each texture played it's part, and the ''borrowed'' flavor combination was more than convincing. Good, good stuff, my friends.

Philly Cheesesteak Pita-Bread Pizzas

1 small onion, halved and thinly sliced
1 medium Anaheim pepper, seeded and thinly sliced
1/2 green pepper, seeded and thinly sliced 
3 small cloves garlic, minced
1 lb thinly sliced flank steak
1/4 C chopped fresh parsley
3/4 t salt & 1/2 t pepper
4 pocket-less pitas (white or wheat)
2 C shredded Italian cheese blend (mozzarella, provolone, and parmesan)

1. Preheat broiler on low.
2. Heat EVOO (Extra Virgin Olive Oil, in case you don't watch the Food Network) in a large pan over medium-high heat.
3. Add onion and peppers and cook until slightly softened - stirring every so often.
4. Add the garlic and steak pieces and cook until beef begins to brown, about 3 minutes. Add parsley, salt and pepper. Cook about one minute, and stir often.
5.  Line a cookie sheet with aluminum foil. Place pitas on baking sheet and brush with a teeny bit of EVOO. Put in oven for about a minute or so - just to get a head start on the crust. Remove crust from oven.
6. Sprinkle about 1/4 cup cheese on each pita. Top each with some beef mixture and then another 1/4 cheese on top of each pita again.
7. Broil the pizzas until the cheese melts, about 2 minutes (edges burn fast!). Cut each pizza into quarters.

Recipe adapted from: The Food Network Magazine, September 2012 Issue