Tested till perfect Pancetta and Egg Pita Pizzas
Photo: Pancetta and Egg Pita Pizzas
Photography by Yvonne Duivenvoorden

Pancetta and Egg Pita Pizzas

A whole wheat pita is the base for a nest of caramelized onions cupping a sunny- side-up egg. Use fresh pitas because they are easy to split in half.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 5 oz 5ozsliced pancetta or bacon, chopped
  • 5 cups 5cupsthinly sliced oniononions, about 4
  • 3 3cloves garlic, minced
  • 1 tsp 1tspdried rosemary, crumbled
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupminced fresh parsley
  • 2 2whole wheat pita breadwhole wheat pita breads
  • 2 tbsp 2tbspextra-virgin olive oil
  • 4 4eggeggs
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In large skillet, fry pancetta over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels.

Drain off all but 1 tbsp (15 mL) fat from pan. Fry onions, garlic, rosemary, salt and pepper over medium heat, stirring occasionally, until onions are golden, about 18 minutes. Stir in parsley and pancetta.

Meanwhile, split each pita in half into rounds; place, cut side up, on large rimmed baking sheet. Brush with oil. Bake in 400°F (200° C) oven until beginning to crisp, about 5 minutes.

Top each pita round with heaping 1/4 cup (50 mL)of the onion mixture; form well large enough to hold egg in mixture. Crack 1 egg into each well. Bake until whites are firm and yolks are soft, about 15 minutes.

Nutritional Information Per serving: about

cal 350 pro 14g total fat 20g sat. fat 5g
carb 30g fibre 5g chol 197mg sodium 673mg

% RDI:

calcium 7 iron 17 vit A 10 vit C 23
folate 33
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