This may be the juiciest recipe I’ve posted ever, and when I say juicy I mean cheesy goodness! It’s a really easy one too, using ready-made naan, pizza or pasta sauce like this one chili pepper pumpkin pasta sauce, fried onions, cheese and an egg.
I’ve had this pizza now a few times and eaten it for breakfast, lunch and dinner so don’t let the title of the recipe stop you from eating it anytime of day.
And I have to admit, after you eat one, you may want another so keep the oven going for your 2nd breakfast, lunch or dinner. 
Naan Breakfast Pizza
- Total Time: 20 minutes
- Yield: 1 serving 1x
Description
Naan topped with a spicy pumpkin sauce, melted sharp cheddar and parmesan, finished with a perfectly baked egg and crispy onions.
Ingredients
- 1 naan or flatbread
- 3-4 tbsp (45-60 ml) of pizza or pasta sauce (such as chili pepper pumpkin pasta sauce)
- 1 cup (240 ml) of cheese (sharp cheddar and parmesan, or substitute with mozzarella or gruyere)
- 1 egg
- A few thinly sliced rings of onion
- 1 tsp oil
- Pinch of salt
Instructions
- Preheat your oven to 500 degrees Fahrenheit.
- In a skillet, heat 1 tsp of oil over medium heat. Add the thinly sliced onion rings and a pinch of salt. Fry the onions, stirring occasionally, until they are translucent and to your liking. Set the onions aside.
- Place the naan on a baking sheet. Spread 3-4 tbsp of your chosen pizza or pasta sauce evenly over the naan.
- Sprinkle 1 cup of cheese over the sauce, ensuring an even distribution.
- Carefully crack an egg on top of the cheese, being careful not to break the yolk.
- Scatter the fried onions over the top.
- Bake in the preheated oven for about 8-10 minutes, or until the cheese is melted and bubbly, and the egg is cooked to your desired doneness.
- Remove from the oven, let it cool slightly, and serve immediately.
Notes
- This pizza can be enjoyed at any meal, not just breakfast.
- If you want a second helping, keep the oven on and make another.
- You can substitute the cheese with mozzarella or gruyere for a different flavor.
- Store any leftovers in the refrigerator and reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 grams
- Sodium: 800 mg
- Fat: 25 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 220 mg
If You Liked This Recipe, You’ll Love These
- Spicy Blue Cheese Middle Eastern Pita Flatbread
- Positanese Pizza: Raw Tomato Pizza from the Amalfi Coast
- Fresh Strawberry Scones
- Smoked Mozzarella Frittata with Spring Arugula
Frequently Asked Questions
What sauce does this recipe use and can I substitute it?
The recipe calls for 3–4 tablespoons of pizza or pasta sauce and specifically suggests a chili pepper pumpkin pasta sauce. The notes say you can substitute with mozzarella or gruyere for the cheese, and the sauce can be any pizza or pasta sauce you prefer.
Why does the oven need to be at 500°F for this recipe?
The high temperature (500°F) mimics a pizza oven and ensures the cheese melts and bubbles fully while the egg cooks in just 8–10 minutes. Lower temperatures would require more time and risk drying out the naan base.
How do I get the egg yolk runny versus fully set?
The recipe says to bake for about 8–10 minutes until the cheese is melted and the egg is cooked to your desired doneness. Check at 8 minutes for a runny yolk or continue to 10 minutes for a more set yolk.
This looks delicious! We’ll definitely have to try it out. Thanks for sharing!