With only ten to twelve minutes to make and ten to twelve minutes in the oven, this super easy flatbread breakfast pizza is a quick and delicious breakfast. It usually takes the oven longer to heat up to temperature than it does to assemble the pizza. This pizza has a little bit of everything needed for a healthy meal and it’s definitely kid friendly. Carbohydrates, protein and fat in a healthy, no-utensils-required finger food. Heck, you can even forgo the plates and serve this on a napkin.

Once the flatbread is cooked, you can easily cut and pack the slices into a to-go container. Just make sure that it has cooled completely before sealing the container to keep it from turning soggy. This flatbread re-heats particularly well in a convention steam oven, bringing it back to its fresh-off-the-pizza-stone taste and texture. No steam oven, no problem…eat it cold or heat it up the way you would normally reheat any pizza.

Flatbread Breakfast Pizza

Yield - 3 to 4 servings

Ingredients

1 par-cooked flatbread
1/3 cup basil pesto
8 – 10 spears asparagus
8 – 10 cherry tomatoes
10 small bocconcini balls
2 – 4 eggs
1/3 cup Feta
1 tsp pizza seasoning
fresh black pepper
pinch salt
1/8 cup sliced black kalamata olives
½ of an avocado (optional)
½ Tbsp cornmeal

Directions

Place a pizza stone in the oven. Pre-heat oven to 450°F
Sprinkle ½ tablespoon cornmeal on a pizza peel. Place the flatbread on top of the cornmeal.
Spread basil pesto all over the flatbread, right to the very edges.
Remove tough ends of asparagus. Place asparagus spears strategically around the perimeter and interior of the flatbread to encase the fresh cracked eggs.
Cut cherry tomatoes in half and place cut side down on flatbread.
Add bocconcini balls and sliced olives.
Crack eggs over flatbread, ensuring that they do not run off of the sides of the flatbread. See tip below with recommendations on how to do this.
Add crumbled feta, pizza spice. Sprinkle with salt and fresh cracked pepper.
Using the pizza peel, transfer the flatbread to the oven, being careful to not spill the eggs. Bake at 450 on the pre-heated pizza stone for 11 minutes. In the last 2 minutes, cover the eggs with an oven-proof lid to ensure that the eggs are cooked. If you want a runny egg, only cover for about 1 minute.
Remove from the oven. Cut into 8 or 9 pieces. Top with slices of avocado (optional).

TIP: To ensure that the fresh cracked eggs do not run off the edges of the flatbread, I make a bit of a wall with the asparagus by lying asparagus spears along the edges of the flatbread. I also place spears diagonally around the flatbread to create walls to separate and contain the eggs. Another thing that helps is to gently indent the dough slightly where you are placing the eggs to create a bit of a well for the uncooked egg to sit in. A pizza peel is very helpful for transferring the pizza to and from the oven.