Breakfast Pizza Recipe
Photo by Susan Bell
Serves 4

Breakfast Pizza


Yes, sweet potato toast really does work! Naturally gluten-free and delicious toast with minimal effort. You can try them with all sorts of different toppings – mashed avocado, a pinch of chilli flakes and a sprinkling of toasted seeds is another favourite of mine.

  • 4 Yoghurt Flatbreads or 4 wholemeal pitta breads
  • 4 teaspoons fresh pesto
  • 40g baby leaf spinach
  • 4 cherry tomatoes, quartered
  • 4 button mushrooms, sliced thinly
  • ½ a red onion, peeled and thinly sliced
  • ½ a red pepper, deseeded and sliced
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 4 small free-range eggs
  • A grating of cheese


 Turn on the grill to a high heat.

Spread the flatbreads or pittas with a little pesto. Put a thin layer of spinach on top and dot the cherry tomatoes, mushrooms, onions and red peppers over the top. Drizzle with a little olive oil and season with salt and pepper.

Place under the grill for 3 minutes, just to soften the vegetables. Make a well in the middle of each flatbread, then break an egg into each one. Sprinkle over the cheese, then put back under the grill for about 5 minutes, until cooked as desired (I like my yolk just a little runny).

This recipe is from Simply Good For You, Michael Joseph, 2019

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