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Breakfast Garlic Naan Pizzas

Breakfast Garlic Naan Pizzas


  • 1 tbsp. olive oil

  • ½ lb. meaty pancetta, diced

  • 4 cloves garlic, chopped or thinly sliced

  • 4 store-bought garlic naans

  • 2 tbsp. melted butter

  • 2 cups fresh ricotta, drained

  • Salt and pepper

  • 1 lb. mozzarella, shredded

  • 1 cup grated Parmigiano-Reggiano

  • A pat of butter, for cooking the eggs

  • 4 large eggs

  • 2 cups arugula or 1 cup torn basil leaves

  • ½ cup chopped fresh flat-leaf parsley


  • Step 1

    Preheat the oven to 475°.

  • Step 2

    Heat a griddle pan or large skillet over medium-high.

  • Step 3

    In a small skillet, heat the oil, one turn of the pan, over medium-high. Add the pancetta. Cook, stirring occasionally, until the fat renders, 2 to 3 minutes. Add the garlic and swirl for 1 minute. Remove from heat.

  • Step 4

    Add a small splash of water to the griddle. Place 2 of the naans on the pan. Cook until blistered on the bottom, 2 to 3 minutes. Flip the naans over; let cook until browned on the other side, about a minute. Brush with a little of the melted butter. Transfer to a baking sheet. Repeat with the remaining 2 naans.

  • Step 5

    Top each naan with about 1/2 cup ricotta; season with salt and pepper. Divide the mozzarella, pancetta mixture, and Parm among the naans. Bake until browned and bubbly, about 5 minutes.

  • Step 6

    Heat the griddle or skillet over medium-low. Add the pat of butter to the pan. Crack in the eggs and fry until sunny-side up or over easy to medium, about 3 minutes; season. Top each pizza with the arugula, parsley, and an egg.