Looking for a quick, satisfying breakfast that’s ready in about 15 minutes? This Vegetarian Naan Breakfast Pizza is simple, flavorful, and perfect for busy mornings.
Crispy at the edges and tender inside, naan makes an ideal pizza base. Topped with a savory tomato sauce, a melty cheese layer, fresh veggies, and finished with an over-easy egg, it’s an easy way to elevate breakfast without extra fuss.
I love using naan for fast pizzas because its size and texture hold up to toppings and bake quickly. With a few pantry ingredients and one egg, you can make an impressive morning meal in no time.
Ingredient Highlights for Naan Breakfast Pizza
This recipe is intentionally simple and flexible. I used arugula and red onion in the photos, but you can omit them or swap in other toppings. It’s a great “clean out the fridge” option.
Try any of these topping ideas:
- Mushrooms
- Olives
- Peppers
- Spinach
- Garlic
- Eggplant
- Tomatoes
- Zucchini
- Broccoli
- Corn
- Sundried tomatoes
Using a flavored naan (garlic or whole wheat) can add extra depth. For cheese, a shredded Italian blend melts evenly and adds a little salt, but any shredded cheese or thinly sliced fresh mozzarella will work.
Choose a low-moisture tomato sauce—pizza sauce is ideal—to avoid a soggy crust. If you only have a watery marinara, simmer it briefly to reduce excess liquid.
Tips and Tricks
How to Build and Bake
Start with a generous layer of sauce, an even layer of cheese, then add your chosen toppings.
Crack the egg into a small bowl first to avoid shell and to make placement easier. Gently pour the egg into the center of the naan, ideally nestled among the toppings so it stays contained.
Bake at 450°F on the top rack for about 10–12 minutes for an over-easy egg: firm whites and runny yolk. If you prefer a firmer yolk, add up to 5 more minutes, but be careful not to overcook the naan. If the white still needs more time but the naan is close to burning, turn the oven off and let the pizza sit inside a few extra minutes to finish cooking gently.
Pro tip: Limit to one egg per naan piece and keep the egg away from the edge to prevent overflow onto the pan.
Scaling Up for Guests
This is a great family or brunch recipe. If you make several at once, avoid overcrowding the baking sheet so each naan lies flat and cooks evenly. Also remember that pizzas on lower racks may need an extra minute or two because heat distribution varies by rack.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to four days, or freeze for up to three months. Reheat in the oven at 375°F for about 10 minutes, in an air fryer at 420°F for roughly 8 minutes, or covered in a skillet over medium heat for about 10 minutes until heated through.
Vegetarian Naan Breakfast Pizza
Marley Goldin
Equipment
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Pizza cutter (optional)
Ingredients
- 1 piece naan
- ¼ cup pizza sauce (or marinara)
- ¼ cup shredded cheese, Italian blend
- 1 large egg
- 1 handful arugula
- ¼ red onion, sliced
- pepper to taste
Instructions
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Preheat your oven to 450°F.
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Place the naan on a baking sheet and spread the pizza sauce evenly over the top.
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Sprinkle the shredded cheese, then add arugula and sliced red onion.
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Crack the egg into a small bowl, then gently pour it onto the center of the naan. Add pepper if desired. Bake for 10–12 minutes until the egg white is set and the yolk remains runny. If needed, bake up to 15 minutes for a firmer yolk, or turn the oven off and leave the pizza inside a few extra minutes to finish cooking without over-browning the naan.
Pro Tips
- This recipe is very versatile—add whatever leftover toppings you like.
- For a more well-done egg, leave the pizza in the oven up to 5 extra minutes until the yolk reaches your preferred doneness.