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Home » Breakfast » Breakfast Naan Pizza with Sautéed Mushrooms and Shallots

Breakfast Naan Pizza with Sautéed Mushrooms and Shallots

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
August 27, 2017
5 from 7 votes


Last Updated June 12, 2020 | 2 Comments

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Pizza for breakfast- do I really need to say more?

Breakfast Naan Pizza with Sauteéd Mushrooms and Shallots

Weekends call for breakfast celebrations. At least that’s how I like to do things over at my house because of the weekdays? Well, those mornings are a big hot mess that usually involves frozen waffles or pancakes or if my family is really lucky, overnight oats.

So, on the weekends, I like to make an awesome breakfast at least once.

Thanks to a wild concoction of low sugar levels and crazy hormones, I decided to make breakfast pizza.

Just in case you’re wondering, breakfast pizza is always a good idea. For starters, it’s as easy as pie to make (side note- is this a real saying? I know I’ve heard it several times before, but it makes no sense. Pie is not easy, you guys. This, THIS is easy). Anyway, as I was saying, grab a couple naan or flatbread, add your fav toppings like delicious Sauteed Mushrooms, cheese, and a fried egg. Bam! Breakfast is ready.

Breakfast not your thing? Make it for lunch. Or dinner!

Flatbread pizzas are pretty much the most amazing thing in the whole world.

Unless you hate carbs; and in that case, more for me 😉

A plate of food, with Flatbread

close up overhead photo of Breakfast Naan Pizza with Sauteéd Mushrooms and Shallots

 

Breakfast Naan Pizza with Sauteéd Mushrooms and Shallots

Breakfast Naan Pizza with Sauteéd Mushrooms and Shallots

5 from 7 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Pizza for breakfast- do I really need to say more?
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 2 servings
Calories 834 kcal

Ingredients
 
 

  • 2 pieces naan bread
  • 1 tablespoon olive oil - + 2 tbsp divided
  • 4 cloves garlic - minced
  • 2 shallots - minced
  • 8 ounces cremini mushrooms - sliced
  • 3 cups fresh spinach
  • 1 cup shredded mozzarella cheese
  • 1 cup grated white cheddar cheese
  • 2 cooked fried eggs

Optional Toppings

  • fresh chopped chives
  • red pepper flakes
  • sliced avocado
  • cherry tomatoes
  • micro greens
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Instructions
 

  • Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or aluminum foil. Place the naan on the baking sheet and brush with a thin layer of oil (approximately 1 teaspoon each).
  • Heat a large skillet over medium high heat. Add 1 tablespoon of oil and the diced shallots, stirring to coat. Cook the shallots for 3-4 minutes, stirring frequently, until shallots are cooked and starting to brown. Add the minced garlic and cook for 1 minute more. Add the mushrooms and a pinch of salt and pepper and stir well. Cook the mushrooms with the shallots for approximately 5-7 minutes, or until mushrooms are fully cooked. Add the spinach to the mushrooms, stir to combine and remove skillet from the heat. Set aside.
  • Top each naan pizza with half the cheese followed by a large spoonful of the mushroom spinach mixture. Finally, top with the remaining cheese and transfer baking sheet to the oven. Bake for 10-15 minutes or until cheese is fully melted.
  • Meanwhile, as the pizza bakes, fry up an egg or two and prepare remaining toppings. When pizza is ready, remove the the oven, sprinkle with chives, tomatoes, sliced avocado, fried egg and micro greens.

Nutritional Information

Calories: 834kcal | Carbohydrates: 16g | Protein: 52g | Fat: 63g | Saturated Fat: 34g | Cholesterol: 332mg | Sodium: 1201mg | Potassium: 1085mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6020IU | Vitamin C: 16.5mg | Calcium: 1245mg | Iron: 3.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword breakfast pizza
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

159 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. T says

    April 8, 2018 at 3:44 am

    5 stars
    Love this recipe. I tweaked it a bit but I also have made this one before and it is very good.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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