Breakfast Flatbread Pizza is one of my favorite things for breakfast. With a store-bought slice of Naan bread, eggs, deli meat, cheese and some veggies you have a quick, delicious and impressive meal.
Breakfast is my favorite meal of the day! Not only because I love everything about ham and eggs, but because you can be creative with simple ingredients. I used a store-bought naan bread as the base for my Breakfast Flatbread Pizza for no other reason than I love naan bread. If you’re not familiar with Naan, it’s a bit like pita bread. It’s a leavened bread made with flour, salt, yeast, and yogurt. It’s really the perfect canvas for any type of flatbread pizza.
For this recipe, I used pancetta or Italian ham as it’s sometimes referred to. I really like the saltiness and the crispiness of it. If you buy pancetta already packaged at the grocery store you are going to pay a lot more than you would if you have the deli slice it fresh. When I buy pancetta I am usually only using 6-8 slices, so why pay for an entire package when you can just ask the deli for the 6 slices you need?
Since I used pancetta on this flatbread, I decided to stay in the Italian cuisine and use fresh mozzarella cheese. I like to use the small pearl-sized mozzarella because it melts perfectly and it’s just the right size for a slice of flatbread.
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Breakfast Flatbread Pizza
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
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Pin RecipeDescription
Breakfast Flatbread Pizza is one of my favorite things for breakfast. With a store-bought slice of Naan bread, eggs, deli meat, cheese and some veggies you have a quick, delicious and impressive meal.
Ingredients
- 2 slices of Naan bread
- 2 TBS extra virgin olive oil
- 3 eggs
- 1 teaspoon butter
- 3 tablespoons water
- 8 slices pancetta
- 12–15 mozzarella cheese pearls
- 6 small cherry tomatoes sliced in half
- Parsley for garnish
Instructions
- Preheat oven to 375°
- Brush both sides of the Naan with the olive oil.
- Bake for 10 minutes; remove from oven and set aside.
- Place pancetta on a cookie sheet and cook for 5-7 minutes at 375° until it is crispy on the edges.
- Mix eggs and water together.
- Melt butter in a stove-top skillet; add eggs and cook over medium heat stirring frequently until scrambled.
- Top Naan bread with cooked eggs, cheese, pancetta, and tomatoes.
- Bake for 10 -12 minutes.
- Salt and pepper to taste.
- Garnish with parsley.
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