A breakfast naan pizza with caramelized onions and queso fresco….obviously.
I don’t know about you, but I could eat pizza for every meal.
I could also eat breakfast for every meal. In reality, if I could, I’d be eating bagels three times a day.
You can dress them up with fancy cream cheese, or add some cheese and sauce and have yourself a little pizza bagel. Ugh, what a dream, right?
It appears as though this is boiling down to: I. Like. Carbs. I feel okay admitting that because carbs are glorious.
Breakfast Naan Pizza with Caramelized Onions and Queso Fresco
You all seemed to really love the naan pizza I made a few months ago (THANK YOU!), so I figured why not make another one?
So in reality, I should thank YOU, because you gave me an excuse to eat more pizza. And, now you get to, too!
- 1 pice of naan
- 1.5 tablespoons olive oil
- 1/4 cup caramelized onions (see recipe link in post)
- 1 jalapeño sausage, chopped (or another flavor, if you prefer)
- 1/4 cup fresh arugula
- 1/4 cup queso fresco, crumbled
- 1 egg, cooked sunny side up
- 1 avocado, thinly sliced
- Salt, pepper, and cayenne pepper to taste
- 1. Preheat oven to 350 degrees.
- 2. Brush 1 tablespoon of olive oil on naan.
- 3. Rub remaining olive oil on arugula (optional)
- 4. Top naan with crumbled queso fresco (setting about 1 tablespoon aside), caramelized onions, and jalapeño sausage.
- 5. Bake for about 10-15 minutes, depending on your oven. Bake until bottom of naan is crispy and lightly browned.
- 6. Let cool for a few minutes, then top with remaining queso fresco, avocado, arugula, and a sunny side up egg. Season with salt, pepper, and cayenne.
GASP! I know. Two of my favorites and I hadn’t combined them at home until now. So, there were a few things to learn:
- Caramelizing onions takes a LONG time, well, if you want to do it the right way. I always burned my caramelized onions because I turned the heat up too high. Or, I undercooked them. All because I’m too impatient. But, I was really craving caramelized onions on this pizza so I was patient, this one time. I also like to use this little guide for caramelized onions via Bon Appétit. It’s a life-saver.
- I’m not so great at cooking eggs sunny side up. I’m getting there. I think I added too much oil to the pan, and definitely cooked it for too long. It wasn’t as runny as I’d like, but there was still a bit of ‘run’ there. Perfect for the photo opp, you know? If you’re having trouble with the sunny side up thing, here’s a recipe that may help!
Now, please let me know if you make this naan pizza! Be sure to tag me on Instagram (@gabivalladares) so I can check out your masterpiece 🙂
g.
this looks BOMB. I’m so excited to move into my new apartment so i can get back into the cooking game. i’ll be bookmarking this recipe for sure!
Hey, It looks nice naan pizza. I am following you.you share good recipes with us.
I learn something new. Good, Keep it up