Breakfast Pizza
with balsamic fruit salad

Name: Breakfast Pizza
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 oz Cheese, Colby Jack, grated (sub cheddar); 2 cloves Garlic, chopped; 5 oz Spinach, chopped; 4 strips Bacon, chopped; 6 Eggs; 2 Tbsp Milk; 4 rounds Naan (sub any flatbread or pita); 8 oz Berries (use strawberries, blueberries, blackberries, or a mix); 2 Peaches, chopped; 4 leaves Mint, fresh (opt), chopped (sub fresh basil); 1 tsp Lemon juice; 1/2 tsp Vinegar, balsamic; 1/2 tsp Honey

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Toasted naan is our favorite stand-in for pizza dough in weeknight-friendly pizzas. This version is topped with breakfast favorites - scrambled eggs, melted cheese, and crumbled bacon.
Smarts #1: Feel free to use any other flatbread or pita as the pizza base (or use pizza dough if you prefer).
Smarts #2: For something different, balsamic vinegar, honey, and lemon juice add sweet and sour flavors to tonight's fruit salad. If you prefer to skip the extra flavors, serve your fruit salad without the dressing.

Ingredients

Metric

Servings:

Breakfast Pizza:

Cheese, Colby Jack - 3 oz , grated (sub cheddar)
Garlic - 2 cloves , chopped
Spinach - 5 oz , chopped
Bacon - 4 strips , chopped
Eggs - 6
Milk - 2 Tbsp
Naan - 4 rounds (sub any flatbread or pita)

Balsamic Fruit Salad:

Berries - 8 oz (use strawberries, blueberries, blackberries, or a mix)
Peaches - 2 , chopped
Mint, fresh (opt) - 4 leaves , chopped (sub fresh basil)
Lemon juice - 1 tsp
Vinegar, balsamic - 1/2 tsp
Honey - 1/2 tsp

Prep

Cheese / Garlic / Spinach / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Eggs - Whisk eggs with milk.
Make fruit salad - Prepare berries if any need to be sliced / chopped. Chop peaches. Chop mint. In a small mixing bowl, whisk together lemon juice, vinegar, and honey. Fold in berries, peaches, and mint.

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Make

Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.
Heat a large skillet over medium heat. Add bacon and saute until bacon is crisp, 5 to 7 minutes.
While bacon is cooking, spread naan out in a single layer on a sheet pan. Toast naan under the broiler until golden brown, flipping to toast both sides, 1 to 2 minutes per side. Set aside.
When bacon is crisp, transfer it to a paper towel-lined plate and drain off all but 1 Tbsp / 15 mL of bacon grease from the skillet and return it to heat.
To skillet add garlic and spinach and saute until spinach is wilted (you can cover the pan with a lid to help speed this along), 2 to 3 minutes.
Move spinach to one side of the skillet and pour eggs into the other side. Gently scramble eggs, folding in spinach as the eggs begin to cook, until eggs are cooked to your liking, 5 to 6 minutes. Season eggs with some salt and pepper. Move eggs off heat.
Divide cooked eggs and spinach out over the top of toasted naan. Top with cheese. Place under broiler until cheese is melted.
To serve, slice naan into wedges (like a pizza).
Serve breakfast pizza with crispy bacon on top and fruit salad on the side. (Note: Serve fruit salad in small bowls or use a slotted spoon to serve it so that the fruit juice doesn’t make your pizza soggy.) Enjoy!

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