Asparagus and Pesto Breakfast Pizza

			  Asparagus and Pesto Breakfast Pizza

Serves: 2

Cooking time: 10-12 mins


  • 2 mini wholemeal pita breads
  • 2 eggs
  • 1 bunch asparagus, ends trimmed
  • 10 mini bocconcini balls
  • Salt and pepper to season
  • Extra virgin olive oil for frying

Ingredients for pesto:

  • 1 cup basil leaves
  • ½ cup roasted almonds
  • 1 tsp sea salt flakes
  • ½ tsp black pepper
  • ½ cup extra virgin olive oil


  1. Preheat oven to 180C fan-forced.
  2. Place basil, almond salt and pepper into a food processor. Begin to blend. Drizzle in olive oil until finished and set pesto aside.
  3. Place pita bread on a baking tray, spread generously with pesto and top with bocconcini.
  4. Bake for 10-12 minutes until cheese is melted.
  5. While this is baking, heat a non-stick frypan on low-medium. Add a splash of extra virgin olive oil. Crack the eggs carefully into the pan and add asparagus. Cook for 10 minutes, turning asparagus. You can place a lid on the frypan if you like the tops of your eggs cooked.
  6. Serve pita bread hot with egg and lots of asparagus on top. Season to taste.

Melanie Lionella

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