When I wrote my cookbook, SAVORY SWEET LIFE: 100 Simply Delicious Meals for Every Family Occasion (HarperCollins/William Morrow), I developed recipes with busy families in mind. Most of the dishes are straightforward and flavorful, created so weeknight cooks can prepare meals quickly without sacrificing taste. I held back many of these recipes from online publication so the book could present a fuller collection of family-tested recipes, complete with personal notes and stories to inspire home cooks.
My approach to cooking is practical: good food doesn’t need to be complicated or time-consuming. At the same time, I aim to create dishes you’ll be proud to serve to friends and family—meals that feel thoughtful, satisfying, and memorable. Many recipes pair bold, contrasting ingredients to elevate simple components into a single delicious dish. Some are fresh takes on classics, reassembled in new and approachable ways, such as this Breakfast Pizza.
Using whole wheat flatbread as a base makes these breakfast pizzas quick to assemble. Topped with eggs and bacon, they capture the flavors of a classic American breakfast in pizza form. While they’re perfect for a morning meal, they also make a great lunch or light dinner.
Below you’ll find the recipe details and basic instructions. For a full step-by-step version and additional tips, you can also find this recipe in my cookbook and in my PBS Parents column.
- Olive oil
- Whole wheat flatbread (not to be mistaken for pita pockets)
- Shredded Italian blend cheese (mozzarella, Parmesan, provolone)
- Bacon
- Eggs
- Fresh parsley or green scallions
- Preheat the oven to a high temperature (425–450°F / 220–230°C). Lightly brush each flatbread with olive oil and place on a baking sheet.
- Sprinkle a generous layer of shredded Italian blend cheese over each flatbread, leaving a small border around the edges.
- Cook bacon until crisp, then chop or crumble and distribute evenly over the cheese-topped flatbreads.
- Bake the flatbreads just until the cheese begins to melt and the edges start to brown, about 4–5 minutes.
- Remove from the oven, create a small well in the center of each flatbread, and crack an egg into the well. Return to the oven and bake until the egg whites are set but yolks remain slightly runny, about 3–4 minutes more, or cook to your preferred doneness.
- Garnish with chopped fresh parsley or sliced green scallions. Slice and serve warm.
- For the complete recipe and more tips, see the recipe in my cookbook or the PBS Parents column where the dish is featured.
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