A crispy Naan Breakfast Pizza is less than 30 minutes away with this simple recipe. Perfect for breakfast, brunch, or even a quick afternoon snack!
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Flatbread pizza for breakfast?
Remember those days when you would wake up and eat cold pizza, straight from the fridge – while standing up? And you kinda liked it, but you also kinda felt bad about it? My Easy Naan Breakfast Pizza is a quick and delicious breakfast that will cure you of the shame of the cold pizza blues.
Full disclosure: when I met The Boy (my husband) all he had in his fridge was beer, a pot of beans with a spoon still in it, and pizza. A couple of pizzas. He would wake up, crack open a beer (if it was after 12 – he wasn’t an animal), and eat a cold slice of pizza while standing at the kitchen sink (so he didn’t need a plate). I swear, I saved that man from himself.
These flatbread pizzas are the solution to his morning walk of shame. Y’know, the one from his refrigerator to the kitchen sink. Say goodbye to sad, solo, cold morning pizza, and say hello to Easy Naan Breakfast Pizzas. And guess what. They’re even good cold!
Ingredients for Naan Breakfast Pizza
Bacon and egg pizza. Who knew?! You can customize your breakfast pizza any way you like. If you don’t want the egg, take it off and add more of what you do want! Make it meaty or make it vegetarian. The world is your Pizza!
- Naan Naan is a yeast raised flatbread that also makes an amazing base for pizzas. You can use store bought or make your own from my Naan recipe. I like to make a double-sized batch for this recipe, so I have more room for more toppings!
- Mascarpone cheese This gives your pizza a creamy and flavorful base. Mascarpone is softer and a little bit sweeter than cream cheese, but you can use regular cream cheese if you want.
- Mozzarella cheese What’s better than salty, melty mozzarella cheese for flavor and a good cheese pull? Nothing beats it.
- Baby spinach I like the pop of fresh green on my pizza. You can use kale, arugula, or any other fresh green that catches your eye.
- Grape tomatoes The bright acidity of the tomatoes breaks up the richness of the cheeses and the egg yolk. You can use any small, bite-sized tomato you have, but I would avoid a larger tomato that would release too much moisture during baking.
- Bacon This adds a nice salty bite that really completes a breakfast pizza. I like to precook mine about 75% of the way. Doing this gives you perfectly cooked, crispy bacon bites, not burnt cinder bits.
- Eggs I use one egg per pizza. After it’s baked I like to break open the yolk and kind of smear it around for a saucy effect. Yum!
- Olive oil Brushing a little olive oil on the edge helps the crust brown and crisp up a little more.
- Soft herbs like basil, parsley, oregano, or chives
- Flaky sea salt
- Fresh parmesan
Try using my Homemade
Garlic Butter Naan
My Garlic Butter Naan is a soft and fluffy Indian-style flatbread with an airy interior and toasty exterior that you’ll want to make again and again! It’s perfect for dipping in curry, wrapping up vegetables and meats, and using as the base for amazing pizzas. Just make the naan up to 3 days ahead, for pizza anytime!
Making flatbread pizzas at home
Start by preheating your oven to 450°F. Place a large sheet pan in the oven to preheat for every 2 pizzas you are going to make. This will help the bottom of your Naan Pizzas get crispy and brown – and yummy! Now let’s make pizzas!
- Gather your ingredients Start by frying or baking bacon until still soft but mostly done. Cool and chop into 1/2 inch pieces. Set aside.
- Prepare pizza base Using an offset spatula, or butter knife, spread a thin layer of mascarpone all over each naan, leaving the outside 1/2 inch bare. Brush outside rim of each naan with olive oil.
- Add cheese and vegetables Sprinkle shredded mozzarella over the mascarpone, leaving an egg-sized bare portion in the center. Place baby spinach leaves and halved grape tomatoes around the well, on top of the cheese.
- Finish Sprinkle over with bacon pieces and then crack an egg into the center well.
- Bake Place pizzas on preheated baking sheets and place in oven. Bake at 450°F for 10-15 minutes, or until egg is done to your liking. “Over-easy” doneness, with set whites and jiggly yolk, should take about 10 minutes. You’ll know it’s done if you shake the pan a little and the egg white stays still and the yolk gives a little wiggle. Let cook another 5 minutes if you want a more set yolk.
- Serve One Naan Breakfast Pizza should feed one hungry person. Allow to cool for a few minutes, garnish with soft herbs, sprinkle with a little flaky sea salt, and finish with some shavings of fresh parmesan. Slice and serve!
Storage, and reheating
After fully cooled, either individually wrap in plastic wrap or place pizza in large ziptop bag. Keep in refrigerator for 3 to 4 days. To reheat, unwrap and place on baking sheet. Warm in a 350°F oven for 10 to 15 minutes, or until warm.
Absolutely! Although it takes additional time, this is pizza after all. Because the egg and other ingredients cook so quickly, you would need to roll out and pre-bake your crust ahead of time. I would recommend preparing your pizza crust the night before, up to a few days ahead. That way you can still make this a quick and easy meal or snack.
It sure can! If you are a lacto-ovo-vegetarian, you would just leave off the bacon and add any quick cooking vegetables that you enjoy, like mushrooms, olives, or green pepper. I think a Southwestern version with corn, black beans, and jalapeño would be amazing!
Of course! I’ve never made vegan pizza before, but there are plant based shreds that can stand in for mozzarella and cashew cheese can replace the mascarpone. There are even vegan flatbreads on the market that can stand in for the naan, which traditionally contains milk or yogurt. You can find a number of vegan living resources on the internet that can help you make this work.
Looking for more Italian inspired recipes?
- Grilled Skirt Steak with Italian Chimichurri and Tomato Salad
- Italian Frittata
- Best Italian Meatballs Ever!
- Easy Pantry Shelf Marinara
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Easy Naan Breakfast Pizza
- 4 large naan
- 4 slices bacon
- 2 cups shredded mozzarella
- 1/2 cup mascarpone cheese
- 1 cup baby spinach leaves
- 1/2 pint small tomatoes
- 4 large eggs
- 2 tbsp Olive oil for brushing on crust
- Soft herbs like parsley, basil, or oregano
- Flaky salt
- Fresh parmesan
- Heat oven to 450°F. Place two large baking sheets in the oven to preheat.
- Fry or bake bacon until still soft but mostly done. Cool and chop into 1/2 inch pieces. Set aside.
- Spread a thin layer of mascarpone all over each naan, leaving the outside 1/2 inch bare. Brush outside rim of each naan with olive oil.
- Sprinkle shredded mozzarella over the mascarpone, leaving a small bare portion in the center, making a well with your fingers. Place baby spinach leaves and halved grape tomatoes on top of the cheese. Sprinkle over with bacon pieces and then crack an egg into the center well.
- Carefully remove the baking sheets from the oven. Place two naan pizzas on each baking sheet.
- Place naan pizzas in the oven for 10 to 15 minutes, depending on how well cooked you want your egg. When done, the egg yolk should jiggle and the white should be set. If you want your egg more cooked, leave in for a couple more minutes.
- Garnish with soft herbs, flaky sea salt, and parmesan.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.