Breakfast Flatbread Pizza

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.

If you like this breakfast recipe, you’ll also like:

Fancy Breakfast Toasts                         Baked Bean Skillet                             Baked Denver Omelette

Breakfast Flatbread Pizza

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.

• Author: krazykitchenmom
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x

Scale 1x2x3x

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

1. Preheat oven to 375°
2. Brush both sides of the Naan with the olive oil.
3. Bake for 10 minutes; remove from oven and set aside.
4. Place pancetta on a cookie sheet and cook for 5-7 minutes at 375° until it is crispy on the edges.
5. Mix eggs and water together.
6. Melt butter in a stove-top skillet; add eggs and cook over medium heat stirring frequently until scrambled.
7. Top Naan bread with cooked eggs, cheese, pancetta, and tomatoes.
8. Bake for 10 -12 minutes.
9. Salt and pepper to taste.
10. Garnish with parsley.