I know I have previously shared how it is exceptionally versatile; you can use it to make pizza and even bagels (visit our Facebook page; Chellzkitchen for more).
You can also make this dough whole-wheat or gluten-free depending on your diet and preference. Pizza is definitely something one could eat any time of day and even multiple times a week. So long as your toppings keep changing, it will remain as exciting as the last (not necessarily healthy advice here...lol). In this case, however, eggs are what make this a breakfast pizza.
There is something about pizza for breakfast that excited me even more than pizza for lunch, dinner, or a late night snack for the kids’ lesson Chellzkitchen hosted recently. Breakfast is the most important meal of the day and a pizza for breakfast is something new and exciting in any kid’s life.
This pizza base is so easy, and in no time at all everyone in the family can have a base, and depending on the sizes a base for each individual. A base per person is ideal because everyone can add their favourite topping.
In our class of truly phenomenal youngsters, we had Casey who was bold enough to try a runny egg, while Asa opted to do scrambled eggs. Both were equally delicious and visually appealing in different ways.
Everything about a breakfast pizza is perfection. From the flatbread to the melted cheese, the garnish, and most importantly – the ‘eggxeptional’ eggs! Personally I love my egg yolk a little runny.
The naan is perfect for sopping up that runny yolk! It honestly could not get easier than this as you could throw on some sun-dried tomato or a bunch of arugula, but simple and flavourful is definitely the way to go with breakfast pizza.
You are most likely just still waking up, getting the sleep out of your eye so why complicate it more than we need to, 2i dough (2 ingredient) is one of our biggest hacks and it saves so much time in the kitchen.
Enjoy an easy recipe for breakfast or brunch and kindly share your masterpiece to our Chellzkitchen page.
INGREDIENTS
2 diced chicken breasts
2i Naan (1 cup flour, ½ cup Nutriday
Plain Yoghurt, 1 Tsp baking powder )
2 tablespoons olive oil
1 cup shredded mozzarella
1 cup cherry tomatoes or tomato slices
4 eggs Tomato sauce or pasta sauce
Salt and pepper
Crushed red pepper flakes (optional)
Garnish
INSTRUCTIONS
Combine flour, baking powder, a pinch of salt and Nutriday Plain Yoghurt. Mix until a dough is formed and divide in two. Roll each half out and brush over with oil. Place the bread oil side down on a high heat (preferably non-stick) pan. Brush the reverse with oil and turn over in +-3min when the other side is browned to cook the reverse.
Preheat oven to 200 degrees C Cook chicken in a large pan over medium-high heat. Once cooked, set chicken aside. Arrange the naan bread on a baking sheet, spread your tomato sauce on the base. Sprinkle the cheese onto the flatbread, then place chicken pieces onto it, topping each with the tomatoes. Form a circle and carefully crack 1 or 2 eggs onto each flatbread.
Season with salt and pepper. Bake pizza until the cheese is melted, and the whites of the eggs are cooked through and the yolk is done to your preference, about 8 to 10 minutes. Garnish, season with a little more salt and pepper as preferred, crushed red pepper, then slice and serve immediately.
