Breakfast Naan Pizzas – 2 Ways!

These breakfast naan pizzas are a super delicious and easy to make! One version is made with garlic mushrooms, spinach, and white cheddar, and the other version is made with kale, bacon, burrata, and sun-dried tomatoes!

Pizza for breakfast! It’s happening. In “personal pan” size too! Everything is better when you don’t have to share, amiright?! I always make others share, because I want need to try everything. Can you relate? These would be absolutely perfect for a fun weekend brunch with friends, or even breakfast for dinner! I’m always up for that.

I really don’t know if I could pick a favorite. These are both SO delicious! I am a sucker for burrata, especially on pizza. Its ridiculous creaminess and saltiness is just to die for. I love the mushroom one too though! Don’t make me choose.

First up is this garlicky mushroom spinach pizza with white cheddar, chives, and a runny egg of course. I love the oniony garlicky flavor of this one mixed with the sharp white cheddar. And the runny egg just puts it over the edge, like they always do!

You can do poached eggs, over easy, over medium, or however you like them best. I fried mine in a little avocado oil and the bottoms got nice and crispy while keeping the yolks runny. So good!

Second is this kale, bacon, sundried tomato and burrata version. Topped with a fried egg, once again. The kale is sautéed in garlic, and then topped with the marinated sundried tomatoes, creamy burrata cheese, and crumbled bacon. A serious flavor explosion. Bacon, sundried tomatoes, and burrata are three things I couldn’t live without.

I love using the naan bread for making simple pizzas when I don’t have time to make my dough from scratch. I used a whole wheat version here, but any will do! They actually get crispy in the oven which I LOVE.

The trick is to bake the naan for 5 minutes, then put your toppings on, bake again, and broil for the last two minutes. The bottom gets just the right amount of crispy, and the cheese gets just the right amount of golden.

Breakfast pizza perfection.

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Breakfast Naan Pizzas - 2 Ways!

These breakfast naan pizzas are a super delicious and easy to make! One version is made with garlic mushrooms, spinach, and white cheddar, and the other version is made with kale, bacon, burrata, and sun-dried tomatoes!

Course Breakfast, Brunch, Main

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 2 pizzas

Ingredients

For the garlic mushroom spinach white cheddar pizza

• 1 piece of naan bread
• 3 teaspoons olive oil, divided
• 2 cloves garlic, minced
• 5 ounces cremini mushrooms, sliced
• handful of baby spinach
• 1/4 teaspoon garlic powder
• 3/4 cup freshly grated white cheddar cheese
• 2 tablespoons chopped fresh chives
• pinch of red pepper flakes
• 1 large egg, cooked to your liking (I did sunny side up!)
• salt and pepper

For the kale bacon burrata pizza

• 1 piece of naan bread
• 2 slices bacon, cooked and crumbled
• 1 tablespoon reserved bacon grease
• 1 clove garlic, minced
• 1 1/2 cups chopped kale
• 2 ounces burrata cheese
• 2 tablespoons sun-dried tomatoes, chopped (I use the jarred, oil packed kind)
• 1 teaspoon olive oil
• 1/4 teaspoon garlic powder
• 1 large egg, cooked to your liking (I did sunny side up!)
• salt and pepper

Instructions

For the garlic mushroom spinach white cheddar pizza

1. Preheat the oven to 375℉. Preheat a skillet to medium/high heat. Add 2 teaspoons of the olive oil. Add the garlic and sauté for 30 seconds or until fragrant. Add the mushrooms and a few cracks of black pepper. Cook for 5-7 minutes, stirring frequently, until mushrooms are cooked and lightly browned on the edges. Add the spinach and a pinch of salt, and cook for another minute or so until spinach is wilted. Set aside.
   

2. Drizzle the naan with the remaining teaspoon of olive oil, and sprinkle with garlic powder. Add a few cracks of black pepper and a pinch of salt. Put on a foil lined baking sheet and bake for 5 minutes. Remove from oven, and top the naan with half of the cheddar, then the mushroom spinach mixture, then the rest of the cheese. Bake for 3 minutes, then turn the broiler to high, and broil for another 2 minutes or until cheese is melted and starts to get golden.

3. Remove from oven, sprinkle with chives a pinch of red pepper flakes, and a fried egg!

For the kale bacon burrata pizza

1. Preheat the oven to 375℉. Add reserved bacon grease to a skillet. Preheat to medium/high heat and add garlic. Sauté for 30 seconds, then add the kale and sauté for another minute or until wilted. Set aside.
   

2. Drizzle the naan with the olive oil, and sprinkle with garlic powder. Add a few cracks of black pepper and a pinch of salt. Put on a foil lined baking sheet and bake for 5 minutes. Remove from oven and top with kale. Then, tear the burrata into pieces and place it on top of the kale. Sprinkle with sundried tomatoes and the crumbled bacon. Bake for 3 minutes, then turn the broiler to high, and broil for another 2 minutes or until cheese is melted and starts to get golden.

3. Top with a fried egg and enjoy!

Recipe Notes

*It's easy to prep and bake these at the same time, I just split up the directions in case you just wanted to make one!