Recipes

Breakfast Tortilla Pizza: A Great Excuse to Drink Beer in the Morning

May 4, 2019

It’s a bit tricky to classify our Breakfast Tortilla Pizza. Sure, it would make a good meal to jumpstart your day, but at the same time, it sounds like a dish that would be fantastic with a nice cold bottle of beer.

Breakfast Pizza1

We like the combination of flavors from the bitter arugula, tangy tomato sauce, rich cream cheese, and salty prosciutto. The glistening sunny side up egg on top is just the icing on this (pizza) cake. Imagine popping the yolk and watching that golden yolk spill all over your pizza.

Breakfast Pizza2

You know what, we changed our minds. We’re not confused anymore. Afterall, who says you can’t have beer during breakfast?

Breakfast Pizza3

Breakfast Tortilla Pizza

Total time: 45 mintues
Yield: 1-2 servings, estimated

Ingredients

  • tortilla
  • 1 small sachet tomato sauce
  • some cream cheese
  • prosciutto or pancetta ham
  • arugula
  • 1 egg, fried sunny side up or over easy (leave the yolk a little runny)
  • parmesan or edam cheese (optional)

Directions

  1. Assemble the pizza using the tortilla as your crust. The order is tortilla, thin layer of tomato sauce, cream cheese, the meat, then arugula.
  2. Carefully add the fried egg on top.
  3. Bake in the oven (with the egg, yes) for 20-30 minutes or until the tortilla begins to crisp and  the cheese softens.
  4. Remove from the oven.  Garnish the piza with more arugula and/or meat, and grate parmesan or edam cheese on top. Actually, any cheese of your choice is fine.
  5. Serve and enjoy!
Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

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