Recipe: Breakfast Pizza Taken from leading UK nutritionist Amelia Freer’s latest book, Simply Good For You, this is the perfect recipe for foodies seeking simple and delicious breakfast alternatives – just in time for the weekend. ‘Pizza – for breakfast!?’ Yes! And it’s not all that strange when you consider the ingredients: bread, tomatoes, spinach, mushrooms, egg – all well-known breakfast foods. But there is something deliciously decadent about combining them into a ‘pizza’ that makes it feel like a morning treat, albeit a quick and easy one. Willow and I have actually eaten this at all times of day. She loves to be involved in the decorating process!’ Simply Good For You by Amelia Freer is out now (Michael, Joseph, £22) Photographer is Susan Bell Ingredients {Serves 4} 4 wholemeal pitta breads 4 teaspoons fresh pesto 40g baby leaf spinach 4 cherry tomatoes, quartered 4 button mushrooms, sliced thinly ½ a red onion, peeled and thinly sliced ½ a red pepper, deseeded and sliced olive oil sea salt Freshly ground black pepper 4 small free-range eggs a grating of cheese Method Turn the grill on to medium high. Spread the pittas with a little pesto. Put a thin layer of spinach on top and dot the cherry tomatoes, mushrooms, onions and red peppers over the top. Drizzle with a little olive oil and season with salt and pepper. Place under the grill for 3 minutes, just to soften the vegetables. Make a well in the middle of each flatbread, then break an egg into each one. Sprinkle over the cheese, then put back under the grill for about 5 minutes, until cooked as desired (I like my yolk just a little runny). Ingredients {Serves 4} 4 wholemeal pitta breads 4 teaspoons fresh pesto 40g baby leaf spinach 4 cherry tomatoes, quartered 4 button mushrooms, sliced thinly ½ a red onion, peeled and thinly sliced ½ a red pepper, deseeded and sliced olive oil sea salt Freshly ground black pepper 4 small free-range eggs a grating of cheese Method Turn the grill on to medium high. Spread the pittas with a little pesto. Put a thin layer of spinach on top and dot the cherry tomatoes, mushrooms, onions and red peppers over the top. Drizzle with a little olive oil and season with salt and pepper. Place under the grill for 3 minutes, just to soften the vegetables. Make a well in the middle of each flatbread, then break an egg into each one. Sprinkle over the cheese, then put back under the grill for about 5 minutes, until cooked as desired (I like my yolk just a little runny). MORE LIKE THIS Arts & Culture Recipe: Green Chilli And Mango Channa Dahl Cook authentic curries at home with simple steps and delicious, family recipes from The Spice Tree by Nisha Katona. read more Arts & Culture Recipe: How To Make Perfect Banana Pancakes How to make the perfect banana pancakes with Melissa Hemsley's recipe.read more Arts & Culture Recipe: Linguine With Fresh And Dried Oregano Taken from River Cafe 30, this is a simple and delicious recipe you’ll want to cook time and again. read more