15-Minute Naan Breakfast Pizza

Looking for a unique breakfast treat that’s easy to make and ready in just 15 minutes? The deliciousness of this Vegetarian Naan Breakfast Pizza is only matched by its ease to make!

A delicious crispy on the outside, soft on the inside crust smothered with cheese, flavorful sauce, and toppings can only be made better with an over-easy egg. And when it’s as simple as piling on ingredients and sticking it in the oven, you’ll be tempted to make this again and again.

Plus, it’s ready in 15 minutes from start to finish, making it one of my easiest vegetarian recipe ideas. This morning ‘za, along with this Pan-Fried Egg and Cheese Sandwich, is by far the most requested brekkie in my house!

Rooted in my commitment to sustainability, I’m always looking for what I call clean-out-the-fridge recipes to avoid food waste. And this breakfast pizza is one of them!

Extra veg? Throw it on! Need to get rid of those olives before they go bad? Chuck ’em on. It’s versatile and can handle whatever you throw at it!

Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? Avoid waste by taking weekly stock of what’s in your fridge and using up fresh produce before it goes bad!

Naan Breakfast Pizza Ingredients

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I kept this recipe super simple. I added red onion and arugula to mine pictured here, but you can easily omit those add-ons or sub them for something else to make it your own!

Here’s everything you need:

• Naan bread. This will act as your pizza crust.
• Marinara or pizza sauce. Use what you have!
• Italian cheese blend. You could also use fresh mozzarella.
• Egg. My favorite part!
• Arugula or other greens. For color, freshness, and nutrients.
• Red onion or other veggies. Really any veg works—use this meal as an opportunity to clean out your fridge!

Naan Breakfast Pizza Tips and Tricks

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Choosing Your Sauce

We want a low-moisture red sauce to avoid a soggy crust. You can buy pizza sauce or make your own homemade pizza sauce from tomatoes.

If you are using a marinara or other jarred tomato sauce, just make sure it’s not too liquid-y. You can always cook it off by simmering it on the stove first to release some of the excess liquid.

Spread it evenly across your naan and then you’ll be ready for your cheese and toppings!

Pile It On

An even layer of cheese, followed by your topping choices.

I like to use a shredded Italian Cheese blend for this Vegetarian Breakfast Pizza. It melts quickly, easily, and evenly, and adds some saltiness.

You can also have success with really any shredded cheese or a grated or thinly sliced fresh mozzarella. I wasn’t lying when I said this is a clean-out-the-fridge breakfast.

Make it Your Own

This breakfast pizza can handle whatever you want to throw at it. Think seasonal and get creative!

Here are some topping ideas to get you started:

• Mushrooms
• Olives
• Peppers
• Spinach
• Garlic
• Eggplant
• Tomatoes
• Zucchini
• Broccoli
• Corn
• Sundried tomatoes

You can also make this vegetarian Naan Breakfast Pizza your own by using a flavored naan bread. My favorite after plain naan is garlic and whole wheat naan.

Green tip: Eating seasonally is one of the best (and most delicious) ways to support local and decrease your carbon footprint. Local foods have less associated transportation costs and fuel emissions. Check which veggies are in season in your area with this Seasonal Food Guide.

A Note on the Egg

It’s always best to crack your egg into a little bowl or cup first just to make sure you don’t get any shell on the pizza. I will usually crack it into a little ramekin and then carefully transfer it on top of the pizza.

The cook time on this recipe is intended to leave you with an over-easy egg. So, a solid white, with a runny yolk.

Your egg will generally reach optimal over-easy in the oven at 450°F after 10-12 minutes on the top rack.

If you want your egg to be more well done, no problem! Just give your pizza up to 5 extra minutes. After that, you risk burning the naan or making it too chewy and hard to eat.

Pro tip: Crack the egg in the center of the pizza, preferably nestled in between the toppings, so that the egg does not run over the sides and onto the pan.

It’s best to keep it to one egg per piece of naan. If the egg gets too close to the edge, it tends to drip over the side and make a mess.

Doubling, Tripling, Quadrupling the Recipe!

This is such a fun family breakfast and one of my favorite 30-minute meal ideas! So, I often make this when I have company or when I’m making breakfast for family and friends.

For a fun brunch idea, mix and match different toppings or set up a breakfast pizza bar so everyone can grab a piece of naan and make their own. They can all cook at the same time in the oven, but there are two things to keep in mind:

First, make sure you are not overcrowding your baking sheet. You want your naan to lay flat so that everything cooks evenly, and the egg doesn’t slide right off onto the sheet pan.

Secondly, heat rises in the oven. So, if you have two pizzas on the top rack and two on the bottom rack, the ones on the bottom may need an extra minute or two.

Green tip: Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.

Storing and Reheating Naan Breakfast Pizza

This Naan Breakfast Pizza will last in the refrigerator in an airtight container for up to four days. You can also freeze your leftovers for up to 3 months.

It’s best to reheat it in the oven at 375°F for about 10 minutes or until thoroughly heated, in the air fryer at 420°F for about 8 minutes, or in a pan, covered, over medium heat for about 10 minutes.

Why You Should Make This 15-Minute Naan Breakfast Pizza

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• It’s so easy! Pile everything on the naan and throw it in the oven. Done and done.
• It’s versatile. Mix it up with the toppings to tailor it to your taste.
• It’s crazy quick. just 10 minutes in the oven and you’re good to go.