Mediterranean Breakfast Pizza with Za’atar and Eggs

Flatbread breakfast pizza on a peel

If you love pizza, love recipes that are ready in minutes and love Mediterranean food, then this Mediterranean breakfast pizza recipe is one to try.

The secret behind this Mediterranean pizza recipe is whole wheat flatbread pita. There’s a great Middle Eastern bakery called Sanabel here in Chicago that makes these fresh whole wheat pitas that are absolutely amazing. Unlike many of the traditional grocery store pitas, they are not too doughy and they are not too salty. Next time you buy pita, pay attention to how much sodium is in each one. It’s surprising!

Pack of Whole Wheat Pita Pockets

As there are only 5 simple ingredients, they can’t sit out on your counter for days. So I buy several packs at a time and put them in the freezer. When it’s time to make one of these za’atar pizzas, I take one out and let it thaw on the counter for about 5 minutes.

Turning whole wheat pita into a Mediterranean za’atar pizza

This is not a traditional pizza that uses a tomato sauce for the base. Instead, I use an equal mixture of za’atar and extra virgin olive oil. (If you’re interested in a great all around sauce for pizzas, check out my simple pizza and pasta sauce recipe or where I use whole wheat tortilla to make pizzas)

The inspiration for this recipe is the traditional za’atar manakish which is a popular Levantine (Eastern Mediterranean) food made with pita. The ones I usually see in bakeries are the savory variety topped with cheese and ground meat. So I started using the pita, za’atar, olive oil and mozzarella as my standard “base” and then add on toppings from there.

After the pita, the first two ingredients you’ll need are za’atar and a high quality Extra Virgin Olive Oil. Mix equal amounts, about a tablespoon each, together in a small bowl to make a loose paste.

Rub this all over the whole wheat pita and begin adding your ingredients. Because these types of whole wheat pitas are very thin, don’t get too carried away with the toppings. Keep them light and thin.

Flatbread pizza with eggs on a pizza peel

Quick and Easy Mediterranean Breakfast Pizza

Each 12″ pita will be able to hold 2 scrambled eggs. Leave the eggs just a little runny because they will finish cooking in the oven.

On top of the eggs, I like to add thinly sliced red onion, fresh parsley and shredded mozzarella. What would you do differently or add to your za’atar pizza? I’d love to hear in the comments!

Perfect for Countertop Ovens

Our toaster oven is a real workhorse in the kitchen. It heats up quickly and doesn’t require nearly as much energy as the regular oven. That makes it ideal for a recipe like this.

Preheat your countertop oven to 400 degrees before you start your prep so that it’s ready to go. Once the pizza goes in, it will only need 5 minutes before it’s crispy and finished.

Mediterranean Breakfast Pizza with Za’atar and Eggs
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

Top a flatbread whole wheat pita with za'a'tar, olive oil, eggs and veggies for an awesome Mediterranean breakfast pizza

Course: Breakfast
Cuisine: Mediterranean
Servings: 1 Pizza
Author: Tony Bailey
  • 1 12 inch Whole Wheat Pita or Flatbread
  • 1 Tablespoon Za'atar Seasoning
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Large Scrambled Eggs
  • ¼ Cup Sliced Red Onion
  • ¼ Cup Chopped Fresh Parsley
  • ¾ Cup Shredded Mozzarella Cheese
  1. Preheat your countertop oven to 400 degrees

  2. Mix the Za'atar and Extra Virgin Olive Oil together and spread evenly over your whole wheat pita, all the way to the edges.

  3. Add the scrambled eggs, red onion, parsley and mozzarella cheese

  4. Cook for about 5 minutes. The edges should be crispy and the cheese should be melted thoroughly in the middle

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