with pear and banana smoothie
Toasted naan is our favorite stand-in for pizza dough in weeknight-friendly pizzas. This version is topped with breakfast favorites - scrambled eggs and melted cheese. We featured this breakfast pizza in 2020, but this time around we're serving it with a smoothie on the side.
Smarts: Feel free to use any other flatbread or pita as the pizza base (or use pizza dough if you prefer).
- Cheese, cheddar - 4 oz , grated (sub cheddar)
- Garlic - 2 cloves , chopped
- Spinach - 5 oz , chopped
- Eggs - 6
- Milk - 2 Tbsp
- Naan - 4 rounds (sub any flatbread or pita)
- Oil, cooking - 1 Tbsp
- Pears - 2 , chopped
- Banana - 1
- Lemon juice - 2 tsp
- Yogurt, plain or Greek - 1 cup
- Ice - 1 cup
Cheese / Garlic / Spinach - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Eggs - Whisk eggs with milk.
Pears - Chop.
Make smoothie - In a blender combine pears, bananas, lemon juice, yogurt, and ice. Blend until smooth, adding some water if needed to help everything blend. You can add some honey (not on ingredients list) if you’d like it sweeter.
Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.
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.
Heat a large skillet with oil over medium heat. 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.
Slice naan into wedges (like a pizza).
Serve breakfast pizza with smoothie on the side. Enjoy!