Categories: Breakfast
Ingredients
- 1 tbsp. olive oil
- 1/2 lb. meaty pancetta, diced
- 4 garlic cloves, chopped or thinly sliced
- 4 store-bought garlic naans
- 2 tbsp. melted butter
- 2 cups fresh ricotta, drained
- Salt and pepper
- 1 lb. mozzarella, shredded
- 1 cup grated Parmigiano-Reggiano
- A pat of butter, for cooking the eggs
- 4 large eggs
- 2 cups arugula or 1 cup torn basil leaves
- 1/2 cup chopped flat-leaf parsley
Directions
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Preheat oven to 475.
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Heat a griddle pan or large skillet over medium-high.
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In a small skillet, heat the oil over medium-high. Add the pancetta. Cook, stirring occasionally, until the fat renders, 2-3 minutes. Add the garlic and swirl for 1 minute. Remove from heat.
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Add a small splash of water to the griddle. Place 2 of the naans on the pan. Cook until blistered on the bottom, 2-3 minutes. Flip the naans over; let cook until browned on the other side, about a minute. Brush with a little of the melted butter. Transfer to a baking sheet. Repeat with the remaining 2 naans.
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Top each naan with about 1/2 cup ricotta; season with salt and pepper. Divide the mozzarella, pancetta mixture, and Parm among the naans. Bake until browned and bubbly, about 5 minutes.
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Heat the griddle or skillet over medium-low. Add the pat of butter to the pan. Crack in the eggs and fry until sunny-side up or over easy to medium, about 3 minutes; season. Top each pizza with the arugula, parsley, and an egg.