Naan Breakfast Pizza

Ingredients

• as neededNaan breads
• as desiredPizza toppings, including cheese and egg
• as neededChopped chives
• 390 gCrushed tomatoes
• a generous glugOlive oil
• 2Garlic cloves, crushed
• 1Fresh chilli, chopped
• 1–2 tablespoonsSugar
• to tasteSalt and pepper

Instructions

1. 1

   Cook the sauce

   Fry the garlic and chilli in the olive oil until soft. Stir in the crushed tomatoes and sugar, season with salt and pepper, then simmer for about 10 minutes until slightly reduced.

2. 2

   Top the naan

   Spread a thin layer of sauce over each naan and add the remaining pizza ingredients.

3. 3

   Grill the pizzas

   If you do not have a Cobb system, heat the grill and place the pizzas about 15 cm below it. Grill until the cheese has just melted and the egg white has just set; it will continue cooking a little after you take the pizzas off the heat.

4. 4

   Finish and serve

   Scatter over chopped chives and serve.

What is naan breakfast pizza?

It is a quick, individual-style pizza made on naan rather than a conventional pizza base, topped here with tomato sauce, cheese and egg. Naan is a South Asian flatbread, while this recipe uses it as a convenient base for a familiar pizza-style combination.

The quick-cooked sauce brings garlic, chilli and a little sugar together. Grilling the topped naan melts the cheese and sets the egg without needing to make dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 17g protein, 55g carbs, 16g fat.

The naan supplies most of the carbohydrates, while olive oil and cheese contribute much of the fat; egg and cheese provide protein. Since the topping quantities are not specified, the nutrition estimate is approximate; serve with salad or vegetables to add freshness and balance the plate.

A quick tomato sauce

Garlic and chilli: soften them in the oil before adding the tomatoes so their flavour spreads through the sauce.

Tomatoes and sugar: simmer the mixture for about 10 minutes, until it has reduced slightly. The sugar is adjustable within the given 1–2 tablespoons, depending on your taste.

Build a thin topping

Sauce: use a thin layer on the naan rather than a thick coating, which can make the bread harder to grill evenly.

Other toppings: add the remaining pizza ingredients over the sauce. The recipe does not specify their types or quantities, so keep the topping layer light enough to heat through.

Watch the egg and cheese

Cheese: take the pizzas off the grill as soon as it has melted, rather than waiting for it to brown heavily.

Egg: look for a just-set white. The residual heat continues cooking it after the naan comes off the grill, so avoid leaving it under the heat longer than needed.

Grill distance and timing

Position: the fallback method places the pizzas about 15 cm below a hot grill. Keep an eye on them, as the recipe gives no fixed grilling time.

Cobb system: if you have the system mentioned in the method, use it in place of the grill; no specific settings are provided.

Serve straight away

Chives: scatter them over the pizzas just before serving for a fresh finishing touch.

Pairing: serve with a simple green salad or sliced vegetables if you would like something fresh alongside the warm, cheesy naan.

Recipe notes & tips

• Have the toppings ready before spreading the sauce, as the naan is assembled quickly.
• Simmer the sauce until slightly reduced so it does not soak the bread as readily.
• Keep the sauce layer thin and spread it evenly across the naan.
• Check the egg white and melted cheese closely because the method gives no grilling time.
• Let the pizzas stand briefly after grilling so the egg can finish cooking in the residual heat.

Variations

• Milder sauce: leave out the chilli for less heat.
• More heat: add extra chopped chilli to the sauce.
• Herb finish: use another chopped soft herb alongside the chives.
• Vegetable topping: add thinly sliced vegetables among the other pizza toppings.
• Cobb method: use a Cobb system instead of the grill, as suggested in the recipe.

Common mistakes to avoid

• Too much sauce: a thick layer can make the naan soggy; spread it thinly.
• Rushing the sauce: garlic that has not softened can taste harsh; fry it until soft before adding the tomatoes.
• Overcooking the egg: the white continues to cook off the heat; remove the pizza as soon as it has just set.
• Waiting for browned cheese: the recipe calls for melted cheese; take the naan off once it has melted.
• Leaving the grill unattended: the pizzas can cook quickly; watch them closely and use the visual cues.

How to store

These pizzas are best eaten straight after grilling. If you have leftovers, refrigerate them promptly in a covered container and use within 2 days; reheat under a grill until hot, watching carefully so the naan does not burn.

Frequently asked questions