very culinary

breakfast pizza

  • Serves 2
  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • 2 naan flatbreads
  • 1 tablespoon pesto, divided
  • 4 strips bacon, cut into 1/2-inch pieces
  • 1/2 cup diced red or orange bell pepper
  • 1/2 cup diced sweet onion
  • 1/2 tablespoon unsalted butter
  • 1 cup Simply Potatoes shredded hash browns (found in the refrigerator section at the market)
  • 1 1/2 cups Italian blend shredded cheese
  • 1 scallion, diced
  • 2 eggs
  • salt and pepper


Preheat oven to 475 degrees. Place oven rack in lowest position.

In a large nonstick sauté pan, cook the bacon over medium heat, stirring occasionally, until crispy, about 7 minutes. With a slotted spoon, transfer to a plate lined with paper towels. Add the bell pepper and onion to the pan with the rendered bacon fat and sauté until tender, about 5 minutes; season with salt and pepper. Transfer to a bowl. In the same pan, heat the butter; once melted add in the hash browns and cook, stirring occasionally, until golden, about 7 more minutes. Transfer to a bowl.

To assemble the pizzas, place flatbread on baking sheets lightly coated with cooking spray. Spread the pesto evenly on each flatbread. Then evenly distribute the cheese, hash browns, pepper/onion mixture, bacon, and scallions. Move a portion of the toppings out of the way to make 2 little wells (1 on each flatbread.) Crack eggs into the wells. Sprinkle with a little pepper.

Bake until the crust is golden and the eggs are set, but still slightly soft, about 15 minutes. Serve immediately.