{"id":20564,"date":"2017-02-10T05:00:27","date_gmt":"2017-02-10T12:00:27","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=20564"},"modified":"2021-09-01T06:57:10","modified_gmt":"2021-09-01T13:57:10","slug":"parmesan-naan-breakfast-pizza","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=20564","title":{"rendered":"Parmesan Naan Breakfast Pizza"},"content":{"rendered":"

Steak and eggs, what could be better for breakfast?<\/span><\/strong><\/p>\n

Are you one of those people that take home leftovers from a restaurant because you couldn’t possibly have eaten another bite off your plate? Sometimes I ask for a box when they bring my food just so I’m not tempted to eat the whole thing.<\/p>\n

My husband is always bringing home something from Mexican restaurants and sometimes they actually make it into the refrigerator. Once I went to get in my car to go someplace and the most horrific smell hit me in the face. Guess what, it was HIS Mexican food in the back seat. I’ve gotten where I order everything a la carte from Mexican restaurants because I can get exactly what I want and not so much that I’m not finishing it because I have eaten too many chips and bowl(s) of salsa.<\/p>\n

Well, if you happen to have left over steak, I’m sure it will make it into the house. There probably won’t be enough to make a meal out of it but you can make this breakfast pizza that is made with naan for the crust. You can really add whatever ingredients you want; I didn’t add a lot of cheese (just parmesan) because it was for breakfast and I just didn’t want a real cheesy pizza.<\/p>\n

<\/p>\n

I’ve made naan<\/a> before and it is pretty fun and easy to make but you don’t need to do that for this yummy, steak covered pizza, just buy a package of naan from the grocery. Add some fruit on the side and you have yourself a nice pretty quick breakfast.<\/p>\n

BLAST FROM THE PAST:<\/strong> <\/span>My Tomato Phyllo Pizza is another quick pizza to make and you use phyllo dough for the crust. A nice thin, crisp pizza crust.<\/p>\n

\"IMG_2079\"<\/p>\n

See that little red container in the middle. That is the Durot basil cubes. This brand makes basil, garlic, ginger and cilantro and are so convenient to have in the freezer.<\/p>\n

\"IMG_2083\"<\/p>\n

Put the bubbled side of the naan up on a cookie sheet and spread with the basil cubes. (I mixed in a little olive oil with my 3 cubes.)<\/p>\n

\"IMG_2085\"<\/p>\n

Cover the naan and basil with parmesan cheese. You can add mozzarella if you want but I didn’t want this to be a real cheesy pizza. Top with the steak (or bacon\/sausage).<\/p>\n

\"IMG_2086\"<\/p>\n

Top with halved cherry tomatoes.<\/p>\n

\"IMG_2087\"<\/p>\n

Crack two eggs on top of each piece of naan using the steak and tomatoes to keep the egg from running all over the place.<\/p>\n

\"IMG_2089\"<\/p>\n

A peek in the oven to check on my eggs.<\/p>\n

\"IMG_2091\"<\/p>\n

Remove from oven. If you want your steak to not cook as much, then wait until the eggs are almost done and add the meat to the pizzas.<\/p>\n

\"IMG_2093\"<\/p>\n

Top with some chopped parsley and the crushed red pepper.<\/p>\n

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Parmesan Naan Breakfast Pizza<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpieces<\/span>\n\t\t\t\t\t\t\t\t\t\tof pre-baked naan<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3-4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcubes of Durot basil*<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tgrated parmesan cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tleft over steak<\/span>\n\t\t\t\t\t\t\t\t\t\tor you could use sausage or bacon<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tcherry tomatoes<\/span>\n\t\t\t\t\t\t\t\t\t\tcut in half<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\teggs<\/span>\n\t\t\t\t\t\t\t\t\t\troom temperature<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tcrushed red pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsalt and pepper to taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped fresh parsley<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Preheat oven to 400\u00b0<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Put the bubbled side of the naan up on a cookie sheet. Spread with the basil or pesto.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Sprinkle on some parmesan cheese (could use mozzarella) and top with the steak and tomatoes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Push the steak and tomatoes around to make two spots per piece of naan for your eggs.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      Gently crack your eggs onto the naan (two per piece of naan). I used the steak and tomatoes to corral in the eggs so they didn't spread all over the place.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    6. \n\t\t\t\t\t\t\t\t\t\t
      Salt and pepper to taste and sprinkle with a little crushed red pepper.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    7. \n\t\t\t\t\t\t\t\t\t\t
      Put pizzas in oven and baked 10-12 minutes until the egg whites are cooked and yolks still a little runny.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
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      Recipe Notes<\/h3>\n\t\t

      Notes
      \nIf you can't find the Durot punch out basil cubes, just just some pesto or grind up some fresh basil with a little olive oil.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

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