Breakfast Pizza: Avocado N’ Cheddar VS Pesto, Salmon N’ Ricotta!

Good evening and welcome back!

Hope everyone had a wonderful week! I know I did 🙂  I became the proud auntie to a beautiful baby boy!I (My nephew was born this past week and I just cannot get enough of him!)

Now that I’ve shared that spectacular news, let’s proceed to this week’s spectacular recipe!  In the spirit of game day and some healthy competition, I’ve prepared two recipes for this week.  That’s right, TWO recipes! Avocado N’ Cheddar Breakfast Pizza VS Pesto, Salmon N’ Ricotta Breakfast Pizza!


Listed below are the ingredients that you will need for the Avocado N’ Cheddar Breakfast Pizza recipe:



1 Tsp lemon juice

2-3 Tsp cheddar cheese

1-2 Eggs

Handful of cherry tomatoes-halved

1 Avocado

1 Pita

Fresh dill

Salt and pepper to taste

First, let’s start off with preparing the avocado spread.  Score the meat of the avocado down to the skin (but not through it) and use a large spoon to scoop the meat out and into a bowl.


Add a touch of salt and the lemon juice to the diced avocado and smash together with a fork in a bowl.


Next, preheat the oven too 400F.  Then take a pita and place it on an aluminum foil covered baking dish.

Just a little tip (JLT):  make sure you spread a little olive oil beneath the pita so it doesn’t adhere to the aluminum foil.  It’s not fun, trust me.


Next step, spread the avocado mixture on the pita nice and thick. (Just the way your mother likes it Trebek. Celebrity Jeopardy anyone?…)

JLT: I recommend building the avocado spread around the edges a little higher so that when you crack the egg into the center, it doesn’t slide off the pita like a small child off a slip and slide.


As you can see from the below image, I had to build up my battlements a bit more than expected.


Then add a perimeter of the halved cherry tomatoes.  Our goal is to make this pizza impregnable! (Channeling Pirates of the Caribbean.)


Lastly, add the cheddar cheese to the top and place in the oven at 400F for 20-25 minutes.


The end result should look similar to below.  Add some fresh dill, cut the pizza in half, or in slices, and it’s ready to be served!


But wait… there’s more!!  Don’t forget breakfast pizza numero dos: Pesto, Salmon N’ Ricotta:



Smoked salmon

2 Tsp pesto

2-3 Tsp ricotta cheese

1-2 Eggs

Handful of cherry tomatoes-halved

1 Pita

Fresh dill

Salt and pepper to taste

As we did with the first pizza, make sure to add olive oil to the aluminum foil first before you place down the pita, so as not to burn the tar out of your breakfast pizza.


Next spread a hearty layer of pesto on the pita.


Then spread a hearty layer of ricotta on top of the pesto.


Use the same technique of grading the thickness of the layers from the outside inward, to allow for the egg to settle in the middle.   Add the halved tomatoes to the outside to add additional support.


Next add the smoked salmon to the top to provide some extra protein, omega 3s, and flavor:


Lastly, add one egg and some freshly ground pepper.  Then place in the oven at 400F and bake for 20-22 min.


Add some fresh dill to this breakfast pizza, some extra smoked salmon, and slice the pizza into pieces.

Boom! You’ve just cooked TWO tasty delights for breakfast!  (Who says we all need to eat the same thing together.)


Now, it’s up to you to decide which breakfast pizza is better.  Choose wisely. 😉

As always, thank you for following along with me on Stark Naked Cooking! I hope you enjoyed this post and look forward to seeing you next Sunday for our next recipe!

Buen provecho!




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