Get ready for a super delicious and incredibly easy brunch or breakfast idea: Breakfast Naan Pizzas! This recipe gives you two amazing flavor options built on soft, chewy naan bread. One version features savory garlic mushrooms, wilted spinach, and sharp white cheddar, while the other boasts crispy bacon (or substitute!), tender kale, creamy burrata, and sun-dried tomatoes. I absolutely love making Breakfast Naan Pizzas for a fun weekend brunch (perfect for planning tonight for tomorrow morning!) because they feel special but are so quick to assemble. Topped with a perfectly cooked egg, they are hearty, flavorful, and guaranteed to be a hit!
Why You’ll Love These Breakfast Naan Pizzas
- Super Easy & Quick: Uses pre-made naan bread for a fast and convenient base.
- Two Delicious Options: Offers two distinct, flavorful topping combinations to please different tastes.
- Perfect for Brunch: An impressive yet simple dish ideal for weekend entertaining.
- Customizable: Easily swap toppings or use different cheeses and meats.
- Hearty & Satisfying: A complete breakfast or brunch with protein, veggies, and carbs.
Ingredients for Breakfast Naan Pizzas
Here’s what you’ll need for both versions of these tasty breakfast pizzas. The full list with measurements is in the recipe card below.
Pizza Base (Common Ingredients)
- Naan bread (Flatbread)
- Olive oil (Oil)
- Garlic powder (Spice)
- Salt (Seasoning)
- Pepper (Spice)
- Large eggs, cooked to your liking (sunny side up recommended) (Protein)
Garlic Mushroom Spinach White Cheddar Pizza
- Olive oil (Oil)
- Garlic cloves, minced (Aromatic)
- Cremini mushrooms (baby bellas), sliced (Fungi)
- Baby spinach (Greens)
- Freshly grated white cheddar cheese (Dairy)
- Chopped fresh chives (Herb)
- Pinch of red pepper flakes (Spice)
Kale Bacon Burrata Pizza
- Bacon, cooked and crumbled (Meat) (Or substitute turkey/beef bacon, omit for veg)
- Reserved bacon grease (or olive oil) (Fat)
- Garlic clove, minced (Aromatic)
- Chopped kale (Greens)
- Burrata cheese (Dairy)
- Sun-dried tomatoes (oil-packed, chopped) (Vegetable)
- Olive oil (Oil)
- Garlic powder (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
While these two versions are fantastic, feel free to mix and match or create your own Breakfast Naan Pizzas:
- Vegetarian: Omit bacon/use olive oil; try sautéed peppers, onions, feta, and olives.
- Different Cheese: Use mozzarella, provolone, goat cheese, or Gruyere.
- Different Meat: Use cooked breakfast sausage crumbles, diced ham, or prosciutto.
- Add Veggies: Include sautéed onions, bell peppers, or artichoke hearts.
- Sauce Base: Spread a thin layer of pesto or marinara sauce on the naan before adding toppings.
- Different Bread: Use pita bread or other sturdy flatbreads instead of naan.
How to Make Breakfast Naan Pizzas (2 Ways!)
Making these Breakfast Naan Pizzas involves prepping the toppings for each version and then assembling and baking:
Prep Oven and Naan Base (Common Step)
- First, I preheat my oven to 375°F (190°C).
- I prepare the naan base. I drizzle each piece of naan bread with about 1 teaspoon of olive oil and sprinkle with garlic powder, a few cracks of black pepper, and a pinch of salt.
- I place the seasoned naan on a foil-lined baking sheet (foil helps with cleanup!) and bake for 5 minutes just to slightly crisp the base. I remove it from the oven while I prepare the toppings.
Make Topping #1 (Garlic Mushroom Spinach White Cheddar)
- While the naan pre-bakes, I heat 2 teaspoons of olive oil in a skillet over medium-high heat.
- I add the minced garlic and sauté for about 30 seconds until fragrant.
- I add the sliced mushrooms and a few cracks of black pepper. I cook for 5-7 minutes, stirring frequently, until the mushrooms are cooked down and lightly browned.
- I add the handful of baby spinach and a pinch of salt, and cook for another minute or so, just until the spinach wilts. I set this mixture aside.
Make Topping #2 (Kale Bacon Burrata)
- (I assume bacon is already cooked and crumbled here, saving some grease). In a skillet (can be the same one, wiped clean if needed), I add about 1 tablespoon of reserved bacon grease (or olive oil if preferred/no bacon).
- I preheat the skillet to medium-high heat and add the minced garlic. I sauté for 30 seconds until fragrant.
- I add the chopped kale and sauté for another minute or until it wilts down. I set this mixture aside.
Assemble and Bake Pizza #1 (Mushroom Spinach)
- I take one of the pre-baked naan bases. I top it with half of the grated white cheddar cheese.
- I spread the cooked mushroom and spinach mixture evenly over the cheese.
- I top with the rest of the white cheddar cheese.
- I place this pizza back on the baking sheet and bake for 3 minutes at 375°F (190°C).
- Then, I turn the oven broiler to high and broil for another 2 minutes, watching very carefully, until the cheese is melted, bubbly, and starting to get golden spots.
- I remove it from the oven, sprinkle with chopped fresh chives and a pinch of red pepper flakes, and top with a freshly cooked egg (sunny side up is great!).
Assemble and Bake Pizza #2 (Kale Bacon Burrata)
- I take the second pre-baked naan base. I top it with the sautéed kale mixture.
- Then, I tear the fresh burrata cheese into pieces and place them evenly over the kale.
- I sprinkle the chopped sun-dried tomatoes and the crumbled cooked bacon over the burrata and kale.
- I place this pizza on the baking sheet and bake for 3 minutes at 375°F (190°C).
- I turn the oven broiler to high and broil for another 2 minutes, watching very carefully, until the cheese is melted and bubbly.
- I remove it from the oven and top with a freshly cooked egg.
Serve
- Serve immediately!
Tips and Tricks for the BEST Breakfast Pizzas
Here are my secrets for making perfect Breakfast Naan Pizzas:
- Pre-Bake the Naan: Giving the naan a quick 5-minute bake before adding toppings helps ensure the crust gets nicely warmed and slightly crisp, preventing sogginess.
- Don’t Overcrowd Toppings: While generous toppings are great, don’t pile them too high, or they might not heat through evenly before the crust burns under the broiler.
- Watch the Broiler!: Broilers work incredibly fast! Stay right by the oven during the broiling step to ensure the cheese gets perfectly melted and golden without burning.
- Fresh Herbs Make a Difference: Using fresh chives or other herbs as garnish adds a pop of freshness.
- Cook Egg Separately: Cooking the egg (fried, poached, etc.) separately and adding it at the end ensures a perfectly cooked egg with a runny yolk (if desired!).
How to Serve
These Breakfast Naan Pizzas are best served immediately while warm and the cheese is gooey! Serve them:
- For Weekend Brunch: A fun and impressive main course.
- For Breakfast-for-Dinner: A satisfying and quick weeknight meal.
- Cut into Wedges: Slice them into smaller wedges to serve as appetizers for a crowd.
Serve hot, topped with that perfect egg!
Make Ahead and Storage
These pizzas are best enjoyed fresh, but components can be prepped:
- Toppings: Sauté the mushroom/spinach mixture and the kale mixture up to 2 days ahead; store covered in the fridge. Cook bacon ahead.
- Assembly: Assemble and bake just before serving for the best results.
- Storage: Store leftover baked pizza slices covered in the refrigerator for 1-2 days.
- Reheating: Reheat slices gently in a toaster oven, regular oven, or air fryer at 350°F (175°C) until warmed through. Avoid the microwave if possible, as it can make the crust chewy. Reheat or cook a fresh egg separately.
FAQs about Breakfast Naan Pizzas
- Can I use different flatbreads?
- Yes! Pita bread (use thicker ones), small pre-baked pizza crusts, or even sturdy tortillas could work as a base, though baking times might vary slightly.
- Can I make these vegetarian?
- Absolutely! The mushroom-spinach version is already vegetarian. For the other, simply omit the bacon and use olive oil to sauté the kale. Maybe add some crumbled feta or extra veggies.
- What if I can’t find burrata?
- Fresh mozzarella (torn into pieces) is a good substitute for burrata, though it won’t have the same ultra-creamy interior.
Enjoy these delicious, easy, and fun Breakfast Naan Pizzas! They’re a perfect way to switch up your brunch routine.
Print
Breakfast Naan Pizzas – 2 Ways!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Breakfast, Brunch, Main Course, Pizza
- Cuisine: American, Fusion
Description
Ingredients
Scale
Version 1: Garlic Mushroom Spinach White Cheddar Pizza
- 1 piece of naan bread (plain or garlic)
- 3 teaspoons olive oil, divided
- 2 cloves garlic, minced
- 5 ounces cremini mushrooms, sliced
- Handful of fresh baby spinach
- 1/4 teaspoon garlic powder
- 3/4 cup freshly grated white cheddar cheese, divided
- 2 tablespoons chopped fresh chives
- Pinch of red pepper flakes (optional)
- 1 large egg, cooked to your liking (sunny-side up, fried, etc.)
- Salt and pepper, to taste
Version 2: Kale Bacon Burrata Pizza
- 1 piece of naan bread (plain or garlic)
- 2 slices bacon, cooked crisp and crumbled
- 1 tablespoon reserved bacon grease (or olive oil)
- 1 clove garlic, minced
- 1 1/2 cups chopped fresh kale (tough stems removed)
- 2 ounces fresh burrata cheese
- 2 tablespoons oil-packed sun-dried tomatoes, drained and chopped
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- 1 large egg, cooked to your liking (sunny-side up, fried, etc.)
- Salt and pepper, to taste
Instructions
Version 1: Garlic Mushroom Spinach White Cheddar Pizza
- Preheat Oven: Preheat oven to 375°F (190°C).
- Sauté Toppings: Preheat a skillet over medium-high heat. Add 2 teaspoons of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant. Add the sliced mushrooms and a few cracks of black pepper. Cook for 5-7 minutes, stirring frequently, until mushrooms are cooked and lightly browned. Add the spinach and a pinch of salt; cook for another minute or so until the spinach is wilted. Remove from heat and set aside.
- Prepare Naan: Drizzle the naan bread with the remaining 1 teaspoon of olive oil and sprinkle with garlic powder, a pinch of salt, and a few cracks of black pepper. Place the naan on a foil-lined baking sheet.
- Pre-Bake Naan: Bake for 5 minutes.
- Assemble Pizza: Remove the baking sheet from the oven. Top the pre-baked naan with half of the shredded white cheddar cheese. Spoon the mushroom spinach mixture evenly over the cheese. Top with the rest of the white cheddar cheese.
- Bake & Broil: Bake for 3 minutes. Turn the oven broiler to high. Broil for another 2 minutes, or until the cheese is melted, bubbly, and starting to get golden. Watch carefully to prevent burning.
- Finish & Serve: Remove from the oven. Sprinkle with chopped chives and a pinch of red pepper flakes (if using). Carefully top with the cooked egg. Serve immediately.
Version 2: Kale Bacon Burrata Pizza
- Preheat Oven: Preheat oven to 375°F (190°C).
- Cook Bacon (if not already cooked): Cook bacon until crisp, drain on paper towels, and crumble. Reserve 1 tablespoon of bacon grease.
- Sauté Toppings: Add the reserved bacon grease (or 1 tbsp olive oil) to a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped kale and sauté for another minute or until wilted. Remove from heat and set aside.
- Prepare Naan: Drizzle the naan bread with 1 teaspoon of olive oil and sprinkle with garlic powder, a pinch of salt, and a few cracks of black pepper. Place the naan on a foil-lined baking sheet.
- Pre-Bake Naan: Bake for 5 minutes.
- Assemble Pizza: Remove the baking sheet from the oven. Top the pre-baked naan with the sautéed kale. Tear the burrata cheese into pieces and place them evenly over the kale. Sprinkle with the chopped sun-dried tomatoes and the crumbled bacon.
- Bake & Broil: Bake for 3 minutes. Turn the oven broiler to high. Broil for another 2 minutes, or until the burrata is melted and starting to get golden. Watch carefully to prevent burning.
- Finish & Serve: Remove from the oven. Carefully top with the cooked egg. Serve immediately.
Notes
- Naan Bread: Use store-bought plain or garlic naan bread. Pita bread can also be substituted.
- Egg: Cook your egg separately just before the pizza comes out of the oven so it’s nice and warm. Sunny-side up or fried with a runny yolk is delicious!
- Cheese: Freshly grating your cheese yields the best melting results. Feel free to substitute cheeses (e.g., mozzarella for white cheddar or burrata).
- Broiling: Keep a very close eye on the pizzas under the broiler, as they can go from golden to burnt very quickly.
- Storage: These breakfast pizzas are best enjoyed fresh.