This easy naan breakfast pizza is so delicious and fun! With a crispy crust, melted cheese, and perfectly cooked egg, this pizza is a fun brunch idea your whole family will love.

Two fully cooked naan breakfast pizzas on a piece of parchment paper. The front pizza is sliced open, showing a runny egg dripping onto the paper.

As a kid, I couldn’t wait to become an adult. No imposing homework deadlines, no boring chores at the whim of my parents, no fruit and yogurt served when I wanted pizza for breakfast. From my standpoint, the adults really had it good. They were completely in control of their own time. I couldn’t wait to do exactly what I wanted every day (Are you laughing yet? Maybe cry-laughing?). Turns out, adulting isn’t exactly like I had pictured… BUT we do have pizza for breakfast.

This naan breakfast pizza recipe is a fun and simple way to shake up your breakfast routine. Store-bought naan bread is a perfect pizza crust – it crisps up nicely with a warm chewy middle. Flatbread pizza is one of my favorite things to make when I don’t really want to cook. It’s so much easier than making pizza from scratch with homemade dough, fresher tasting than frozen pizza, and less greasy than takeout. A truly perfect pizza on the table in less than 20 minutes.

For this flatbread breakfast pizza, I used naan flatbread brushed with a little olive oil and sprinkled with garlic powder as the base. I topped that with fresh mozzarella cheese, diced cherry tomatoes, prosciutto and egg. But… be creative! The sky’s the limit with breakfast pizza. Scrambled eggs with cheddar cheese and crispy bacon sounds like a great idea. An egg baked up with red onions and bell peppers, topped with fresh salsa and avocado would be fantastic. Use whatever favorite toppings sound great to you. After all, you are an adult, and you can do whatever you want!!

For other weekend brunch ideas, try my brioche French toast casserole, sweet cream pancakes, or ricotta toast.

Two fully cooked naan breakfast pizzas on a piece of parchment paper. A dish of Parmesan and a dish of red pepper flakes sit to the side.

Ingredients

For this simple breakfast naan pizza, you need the following ingredients (exact measurements are in the recipe card below):

Store bought naan flatbread: I used regular naan in this recipe, but whole wheat naan would also be a great choice!
Extra virgin olive oil
Garlic powder
Shredded mozzarella cheese: Grating your cheese at home gives you the smoothest, meltiest cheese. Pre-shredded cheese contains enzymes and preservatives that prevent it from clumping together in the bag, and also prevent it from melting smoothly. I insist on fresh-grated cheese whenever you are making a cheese sauce or soup of any kind. For pizza, it’s up to you! Fresh grated cheese will be smoother, but the pre-shredded stuff can be a great way to save time and mess. I have made this pizza with both, and both were delicious!
Prosciutto: Cooked bacon would be a great substitute.
Cherry tomatoes: I loved the sweet little burst of cherry tomatoes on this pizza, but you could swap them out for diced bell peppers, onions, mushrooms, or any quick-cooking veggie of your choice.
Eggs
Baby arugula: I topped my pizza with a few leaves of arugula for color. Spinach would be great too!
Red pepper flakes
Salt and pepper

Instructions

Step One: Preheat the oven to 450 degrees F. Place naan flatbreads on a baking sheet, and drizzle each one with a little olive oil. Sprinkle each flatbread with garlic powder.

Two pieces of naan bread on a sheet pan. Each naan is drizzled with olive oil.

Step Two: Add shredded cheese to the top of each naan bread. Use the cheese to make a well for 1-2 eggs in the center of the pizza. This will help keep the egg whites from running off the side of the bread.

Two pieces of naan bread on a sheet pan. Each naan is topped with mozzarella cheese, forming a well in the center of the bread for an egg.

Step Three: Halve the cherry tomatoes and dice or rip the prosciutto into small pieces. Place the cherry tomatoes and prosciutto on top of the pizza, making sure to leave the middle of each well open for the egg.

Two pieces of naan bread on a sheet pan. Each naan is topped with mozzarella cheese, tomatoes and prosciutto.

Step Four: Carefully place an egg into the middle of each well. The easiest way I have found to keep the eggs intact is to crack each egg separately into a small bowl, and then tip the egg from the bowl onto the top of the pizza.

Two pieces of naan bread on a sheet pan. Each naan is topped with cheese, tomatoes and prosciutto, and has a well in the center for an egg. Two small ramekins, each with one egg in them, sit to the side of the naan breads.

Two pieces of naan bread on a sheet pan. Each naan is topped with cheese, tomatoes and prosciutto, and has a well in the center with 1 or 2 eggs cracked into it.

Step Five: Put the sheet pan on an oven rack in the top third of the preheated oven. Bake the pizzas for 8-12 minutes, until the egg whites are set and the egg yolk is cooked to your preference (see my notes below on different cook times depending on how you like your eggs cooked). Remove the pizzas from the oven and sprinkle the top of each pizza with a pinch of red pepper flakes (to taste) and a handful of baby arugula leaves.

Cooking Times for Eggs

In my oven, I use the following cooking times for different done-ness for the eggs. Every oven is different, so you may need to experiment to find the perfect cooking time for you!

One egg: 8 minutes for a runny yolk; 10 minutes for a set yolk
Two eggs: 10 minutes for a runny yolk; 12 minutes for a set yolk

Two gray plates, each with two slices of naan breakfast pizza. Forks, and dishes of parmesan and red pepper flakes sit to the side.

Storage

You can store leftover breakfast flatbread pizzas in the refrigerator for 2-3 days. Allow the leftover pizza to cool completely, and then wrap it tightly in plastic wrap. Reheat it slowly on half power in the microwave.