Pizza in the morning, pizza in the evening..
(everybody now!)
pizza at suppertime! When pizza’s on a..
Except I’m going to go ahead and assume that if you’ve happened upon my blog, you’re probably not one to scarf down a box of Bagel Bites for dinner. Or breakfast. Or ever.
But when it comes to a fruity, tender whole wheat pizza topped with salted pistachios and blackberry jam, you’re probably more of a believer. Am I right? Am I totally off the mark? Are you sitting there, thinking “What, no processed cheese? I am outta here“? I hope not, because this is who I am and.. if you don’t like it then..
I’ll try and change.
Kidding! It’s vegan breakfast pita pizzas or bust. But here’s why: I came across this recipe via VeganCrunk (amazing vegan blogger from my very own town! Trust me, that doesn’t happen frequently ’round these them parts) via Mark Bittman and it looked beautiful and sounded OK. I figured the whole wheat pita would taste very whole wheat pita-y, a bit dry and toothy, leaving me longing for the days when I genuinely believed that white flour was excellent in any and all quantities (I miss you, 90s). But no. Brushed with a bit of olive oil and baked for a few minutes, the pita puffs up gently and softens beautifully, the jam seeps into the pleasant-surprise pita, and pistachios provide a nuttiness and slight saltiness which balances it all out and even elevates the elegance. That, and you get to use a pizza cutter at 7 a.m.
Which is way more awesome than it should be.
Instead of making my own strawberry compote, I reached for the blackberry jam since.. laziness. But what I love about my take on Mark’s recipe is that it’s 100% versatile–you can use any type of jam, really, or even forego the jam altogether and slather the top of your pita with peanut butter and bananas, drizzle with a little honey or agave (Helloooo, yesterday morning. Miss you.). It’s filling but not heavy, fruity but not sticky-sweet, soft but with a bit of texture. Basically it’s, dun dun dun, the perfect quick weekday breakfast. Heavy claims!
You’ll just have to try it to find out if I’m right.
And when am I ever wrong.. right, honey? …Honey?
Breakfast Pita Pizza (Vegan)
Ingredients
- 1 whole whole wheat pita
- 1 1/2 tbsp olive oil
- 2 tbsp jam , any flavor
- 2 tablespoons chopped salted pistachios
Instructions
- Preheat the oven to 425ºF. Lightly brush the top of the pita with olive oil, reserving a little, then spread the jam on top, not getting too close to the edge, as the jam will run a bit. Sprinkle pistachios on top and gently brush tops of nuts with the remaining olive oil, to prevent burning.
- Place on a baking sheet and bake 5 - 10 minutes, or until jam is bubbly and pistachios are turning golden brown. Remove from oven and let cool a few minutes before slicing into four pieces with a pizza cutter.
Notes
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Shonalika says
Such a simple, yet creative idea! I love pita pizzas, and whilst I’ve always found the idea of a sweet pizza appealing, the effort involved in making one always put me off doing so – this would fix that! 🙂
Cheryl Malik says
Yes! They’re so, so easy, which makes them perfect for breakfast or even a snack. I get way too hungry and impatient in the morning to make anything elaborate, like a fruit pizza. These are the lazy woman’s answer!
Dani says
The idea is fantastic and it looks mouthwateringly gorgeous! But seriously – you call this a recipe? Why not include a recipe of how to actually make the pita? It’s like as if I took a slice of bread and put on some jam, shot some artsy pics, wrote a novel about it and put it online. I’m not hating, I’m just a but disappointed on how this is called a “recipe”
Cheryl Malik says
You should take it up with Mark Bittman and maybe even Men’s Health. I’m sure they’d love to hear your opinion on it! 🙂
Dani says
loool….you are right 😀 what was I thinking! 😀
Jessica @ Jessica in the Kitchen says
Love this unique idea. I thought it was beet at first which I would’ve loved anyway and this looks amazing!
Cheryl Malik says
Ha! That’s a really interesting idea! Actually, beet-strawberry jam sounds amazing…. now I have to go make beet-strawberry jam immediately, Jessica, thanks a lot!
🙂
Emma says
In love with this idea- must try!
Cheryl Malik says
Do it! 🙂 I hope you like it if you try it. I really have found them to be a great quick little breakfast, and the flavors are surprisingly delish! Thanks for the comment Emma!
Olivia - Primavera Kitchen says
This pizza is awesome! Who cakes about the cheese when you have jam and pistachios, right??? Pinned!
Kristi @ Inspiration Kitchen says
What a totally awesome breakfast idea and SO easy! GAH! I can’t believe I didn’t think of this! Brillian!
Traci | Vanilla And Bean says
Ummmmm…. blueberry jam and pistachos. Ummmm… a delicious combination! And on a pita! I’ll sing it with ya! Pizza in the mornin, pizza in the evenin…… pizza at…. humm hummhummmmm….. Thanks, Cheryl!!
Mira says
Great breakfast pizza idea! Just in time since I made blueberry chia jam 2 days ago. Pinning! Thanks!
Pang @ circahappy says
This is brilliant, Cheryl!!! Why didn’t I think of that!!!
I love pizza at all meals, and this is perfect to start my day with.
<3 <3 <3 this post
Ashley says
Now this is one awesome breakfast! Can I tell you how much I love pistachios???? Seriously, this looks amazing. So simple yet so perfect!