Heat half of the oil in a non-stick pan over medium heat. Saute the mushrooms until soft, add in the spinach and ham and cook until the spinach is wilted.
Spread the ricotta on the pita and season with salt and pepper. Place the mushroom spinach, and ham on top and put on a baking sheet; cook in the oven for 5 minutes or until the pita starts to crisp up and ricotta is warm.
In a nonstick pan on medium heat, heat the remaining oil. Crack the eggs into the pan and cook until the whites of the eggs are firm and no longer runny, about 3 - 4 minutes.
Cut the pizza into quarters and serve with the eggs and apple slices.