with balsamic fruit salad
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.
- 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
- Flatbread, any gluten-free - 4 rounds (sub gluten-free sandwich bread)
- 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
- 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.
- 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 flatbread out in a single layer on a sheet pan. Toast flatbread 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 flatbread. Top with cheese. Place under broiler until cheese is melted.
- To serve, slice flatbread 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!
This was so good. I made it again over the holiday with other guests.0 Helpful
This is my daughter’s favorite meal!0 Helpful
We made this as a Saturday brunch, and it was fantastic. We had a few cherry tomatoes and added those to the top of the pizzas at the end, which I think made a nice extra bit of color and flavor. As others have said, our naan got quite crispy - I think I gave them too long on the first go to crisp up, so then when we put them back in to melt the cheese, it ended up going a little over the top0 Helpful
Yummy! More filling than expected. Kids couldn’t finish and turned the leftovers into breakfast next day!0 Helpful
Didn't do the fruit salad. We liked the naan pizza, but it's SO easy to burn the edges of the naan...need to watch is more closely next time or maybe try the low setting on the broiler? Not sure.0 Helpful
I used a pre-made cauliflower crust instead of naan, and the basil substitute for mint in the fruit salad was a delicious suggestion.0 Helpful