I am so excited to share this recipe! I was struggling to figure out what to make this week and then this idea popped into my head. Any chance I have to add Gouda is a win in my book and I have an addiction to Chorizo lately. Don’t fret though if you are not a fan of Chorizo feel free to add sausage, bacon, taco seasoned ground chicken or turkey or even diced ham.
Ingredients: 1 Pita Pocket ~ 1/2 cup of Smoked Gouda Cheese, grated ~ 1/2 package of Chorizo ~ 1 egg ~ Salt and Pepper
Directions: Pre-heat oven to 475 degrees. Slice and crumble the Chorizo and cook in a skillet until slightly browned. Place one pita pocket on a greased cookie sheet or pizza round. Sprinkle the cheese leaving about a 1/4″ from the edge.
Top the cheese with the pre-cooked Chorizo.
Create a small dip in the center (this is to prevent the egg from sliding off) and crack egg onto the top of the pizza.
Sprinkle with salt and pepper to taste. Bake in the oven for 9-13 minutes. The egg whites should be solid white while the yolk should still be runny and giggle when you lightly shake the pan. Slice and enjoy. NOTE: The cooking time will vary depending on the pita pocket that you use. I did make this using Joseph’s Brand Flax Oat Bran and Whole Wheat Pockets (4 Net Carbs per Pita) and Arnold Pocket Thins (15 Net Carbs per 1/2 Pocket) both cooked up the same and tasted great just a matter of preference and saving calories or carbs.
Have you ever had a breakfast pizza?
What were your favorite toppings?
I also did a Guest Post over at The Homey Owl for Baked Caramel Maple Walnut Apples. Go check it out!