Breakfast Pizza Recipe – How To Make Breakfast Pizza – Naan Pizza Recipe

Prep: 5 mins – Cook: 10 mins – Total: 15 mins

Ingredients

  • 2 pieces naan
  • 2 tablespoon cream cheese regular or dairy-free
  • ½ cup mozzarella cheese shredded
  • 6 grape tomatoes sliced
  • ¼ cup spinach
  • 2 eggs
  • 1 tablespoon chives optional

Instructions

  1. Preheat oven to 400°.
  2. Place naan bread on a baking sheet and then spread cream cheese overtop, then sprinkle the mozzarella all over the pizza.
  3. Add the tomatoes and spinach on the outside, leaving an empty space in the center of each pizza. Crack an egg into the center, then carefully place the baking sheet into the oven. Bake pizzas for 11-12 minutes until the eggs have set and the cheese is melted.
  4. Sprinkle with chives and fresh cracked black pepper and enjoy!

This delicious recipe and photos were created by TheAlmondEater.com, we simply shared it. Please check them out for more great ideas!

Spinach Lentil Dal Recipe

Prep: 10 mins – Cook: 30 mins – Total: 40 mins

Ingredients

  • 3 tablespoons ghee (or coconut oil, but ghee will elevate)
  • 1 large onion, diced
  • 4 cloves garlic, rough chopped
  • 2 tablespoons ginger, finely chopped
  • 1 medium jalapeno, finely chopped (or 1serrano) this is mildly spicy, add more if you like.
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon black mustard seeds
  • 2 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • 1 lb BABY spinach (fresh or frozen)
  • 15–20 fresh mint leaves
  • 1 teaspoon dried fenugreek leaves
  • 2 tablespoons water (if using fresh spinach)
  • —–
  • 3/4 cup water
  • —–
  • 1/2 cup plain yogurt (or vegan yogurt)
  • 3 –4 cups cooked black lentils (or aka caviar lentils, beluga lentils, or French green lentils)
  • 1 teaspoon salt, more to taste!

Directions

  • If cooking black lentils and basmati rice, start them first (see notes)
  • Make the Spinach Sauce: Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs. Don’t overcook!
  • Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat. Don’t overheat or you will lose the pretty color.
  • Combine: Stir in the yogurt, lentils and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly more salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To “up” the flavor even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.
  • Serve with the basmati rice and naan bread!
  • Emerald Dal will keep up to 4 days in the fridge.

This delicious recipe and photos were created by FeastingAtHome.com, we just shared it! Check them out for more awesome recipes!