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Breakfast Pita Pizza with Romanesco Sauce and Basil Cashew Ricotta

Just when you thought it couldn't get better...bam! Pizza for breakfast! Recipe courtesy of

Breakfast Pita Pizza with Romanesco Sauce and Basil Cashew Ricotta

 4 Toufayan pitas
 2 cups arugula
 4 eggs
For the Romanesco Sauce
 2 tbsp olive oil
 1 cup grape tomatoes
 1/4 cup hazelnuts
 2 garlic cloves
 1/4 Toufayan pita
 2 roasted peppers
 1/2 lemon, juiced
 1/2 tsp salt
For the Basil Cashew Ricotta
 1/2 cup cashews, soaked for at least a few hours
 1/4 cup basil, packed
 2 tbsp water
 1/4 tsp salt

Preheat oven to 400 degrees.


On a parchment-lined baking sheet, spread the tomatoes, hazelnuts, garlic cloves and 1/4 pita in a single layer.


Drizzle with 2 tbsp olive oil.


Roast in the oven for 10 minutes, then remove the hazelnuts and pita and roast the tomatoes and garlic cloves for another 5 minutes.


To make the cashew ricotta, add all of the ingredients to a high-speed blender, making sure to drain the soaked cashews. If it's too thick, add 1 tbsp of water at a time until it reaches a ricotta-like texture. Set aside.


To finish the Romanesco sauce, add the roasted tomatoes, garlic, hazelnuts, pita bread, roasted peppers, lemon juice and salt to the blender. Blend on HIGH until smooth and creamy.


To make the pita pizzas, place four pitas on a baking sheet that has been lightly sprayed with olive oil.


Spread a thin layer of sauce and add 4 dollops of cashew cheese to each pita.


Crack the egg first into a small bowl (to make sure the yolk stays intact), then carefully pour into the center of the pita.


Broil the pizzas on LOW for about 5 minutes, or until the edges are crispy and the eggs are cooked but the yolks are still runny.


Remove from the oven and sprinkle with fresh arugula. Enjoy!

Nutrition Facts

Serving Size 4 Servings