Rosemary Potato Breakfast Flatbread Pizza
User Reviews
5
9 reviews
Excellent
Rosemary Potato Breakfast Flatbread Pizza
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There's nothing better than pizza for breakfast, and this vegetarian breakfast flatbread pizza takes it to the next level. Layers of shallot, garlic, thinly sliced potatoes, and fresh rosemary are topped with melty, salty gruyere cheese and a perfectly runny sunny-side-up egg. It's ready in 15 minutes for an easy brunch.
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Ingredients
- 2 flatbreads or store-bought naan, cooked
- 2 tsp olive oil
- 1 Tablespoon shallot thinly sliced
- 1-2 garlic thinly sliced, cloves
- 2-3 potatoes small Yukon Gold or Baby Golden
- 1 tsp rosemary finely chopped, fresh
- 3-4 oz. gruyere cheese shredded
- 2 egg
- sea salt optional, garnish, flakes
- red pepper flakes optional, garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or use a pizza stone. Place the flatbread on your prepared baking sheet and brush olive oil evenly across both flatbreads.
- Add sliced shallot and garlic evenly across both flatbreads. Layer on thinly sliced potatoes, leaving as much of a crust as you desire. Sprinkle chopped rosemary across the potatoes.
- Sprinkle the cheese on the flatbreads, leaving a well in the center for the egg. Add the cracked egg to the well and bake for 10-12 minutes until the egg white is set and the crust is golden brown. You may want to broil for a minute at the end, depending on how done the egg is.
- Salt and pepper the egg, then garnish with additional herbs or microgreens as desired.
Equipments used:
Notes
- For runnier eggs and a crispier crust, bake the flatbread without the egg for 2-3 minutes to give the cheese and crust a head start in cooking. Then, remove the flatbread and use a cup to create more of a well in the center, adding the egg in the divot before baking for an additional 6-8 minutes.
- For runnier eggs and a crispier crust, bake the flatbread without the egg for 2-3 minutes to give the cheese and crust a head start in cooking. Then, remove the flatbread and use a cup to create more of a well in the center, adding the egg in the divot before baking for an additional 6-8 minutes.
- Easily double this recipe to make 4 naan flatbread pizzas.
- *Look for cheese specifically labeled vegetarian, if needed.
Nutrition Information
Show Details
Calories
521kcal
(26%)
Carbohydrates
54g
(18%)
Protein
25g
(50%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
210mg
(70%)
Sodium
431mg
(18%)
Potassium
882mg
(19%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
646IU
(13%)
Vitamin C
34mg
(38%)
Calcium
514mg
(51%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2flatbread pizzas
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 210mg | 70% |
| Sodium | 431mg | 18% |
| Potassium | 882mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 34mg | 38% |
| Calcium | 514mg | 51% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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