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Breakfast Naan Pizzas

Breakfast naan pizzas, which also make terrific breakfast-for-dinner pizzas, use a fluffy naan for the base of veggies, cheese, and a perfectly baked egg. A sprinkle of chili, cilantro, and flaky salt finishes these scrummy breakfast delights.

Two breakfast naan pizzas on a baking sheet covered with parchment paper and garnished with cilantro.

Adapted from Amisha Dodhia Gurbani | Mumbai Modern | Countryman Press, 2021

On weekends, especially when we tend to skip breakfast and have brunch instead, this is a great, hearty option. Use leftover naan and top it with your favorite cheese. I love using Oaxaca cheese, which has the taste of Monterey Jack and the string-like stretchy texture of mozzarella. Top it with vegetables—​I add spiced potatoes, bell peppers, and onions. And finally, top it off with an egg or two. I would use small eggs so that they do not spill over the edge of the naan.—Amisha Dodhia Gurbani

Breakfast Naan Pizzas FAQs

What else can I put on breakfast pizzas?

You could add anything seasonal, such as fresh corn, squash blossoms, cherry tomatoes, and more. Red peppers or a different variety of onions would work, too. Really, you can use anything that your family will eat, right?

What can I use instead of Oaxaca cheese?

If you don’t have Oaxaca cheese or can’t find it, substitute with pepper Jack, Monterey Jack, mozzarella, or Cheddar cheese.

How do I keep the eggs from running off my naan pizza base?

Gurbani recommends using small eggs and making a little well in the toppings of your breakfast pizza. Anything bigger than a small egg, though, and you’re going to have a problem. You do have the option of frying your eggs separately and just sliding them on top of your finished pizzas. At least one of our testers preferred this option, so you might too.

Breakfast Naan Pizzas

Two breakfast naan pizzas on a baking sheet covered with parchment paper and garnished with cilantro.

While my family loves their sweet breakfasts like waffles, pancakes, and Pop-Tarts, once in a while they do appreciate a breakfast naan pizza that I make from leftover naan. It’s quite versatile and would be perfect for lunch or dinner too. Hope you love it as much as we do in our home!

Amisha Dodhia Gurbani

Prep 25 mins

Cook 15 mins

Total 40 mins

Breakfast

Indian

2 servings

820 kcal

No ratings yet

For the breakfast naan

To garnish

Make the breakfast naan

  • Preheat the oven to 400ºF (200°C).

  • Using a mandoline or with a sharp knife, slice the potatoes about 1/4 inch (1/2 cm) thick. Working in batches if necessary, place them in a single layer on a plate and microwave until softened, about 2 minutes.

    Cover your plate of potatoes with a damp tea towel while microwaving to help them cook more evenly.

  • In a medium bowl, whisk together the olive oil, spices, and salt. Add the potatoes and gently toss to coat them evenly with the oil and spices.
  • Place the naan on a parchment paper-lined rimmed baking sheet.

  • Equally divvy the cheese between each naan.

  • Top each naan with a few slices of spiced potatoes, red onion, and green bell pepper. Make one or two small indentations in the fillings with a spoon, depending upon how many eggs you want to use.

  • Break an egg into a small bowl, and carefully pour the egg into an indentation. Repeat for all the eggs. Place the baking sheet in the oven and bake until the eggs are just set, 12 to 14 minutes.

Garnish the breakfast naan

Serving: 1servingCalories: 820kcal (41%)Carbohydrates: 82g (27%)Protein: 32g (64%)Fat: 39g (60%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 243mg (81%)Sodium: 1759mg (76%)Potassium: 563mg (16%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 502IU (10%)Vitamin C: 43mg (52%)Calcium: 169mg (17%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published December 13, 2021

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