Dreams do come true.
Especially when your dreams are of easy flatbread pizzas for breakfast, lunch, and dinner.
And when those dreams are of a vegetarian breakfast that comes together in no time (really, like 15 minutes!!), one that has it all: melty cheese, fresh herbs, creamy potatoes, all on top of a soft homemade flatbread or store-bought naan, with crispy crust edges.
It’s truly a dream come true, and your weekends will never be the same.
What You’ll Need to Make this Breakfast Pizza
The ingredients for this breakfast flatbread all have the same mission: deliver all the flavor. They each serve a delicious purpose, resulting in, well, wasn’t it obvious? The breakfast of your dreams.
- Flatbread – you can use homemade flatbread or store-bought naan flatbread for this recipe. Both are quick and easy, but obviously, the store-bought version will save you even more time.
- Shallot and Garlic – these aromatics are the first flavor layer to the pizza. I love using shallots because they’re milder and offer a slightly sweet flavor that isn’t overly pungent. You could also substitute with thinly sliced red onion, or, if you have extra time (or leftovers), caramelized onions would take it to an entirely next level.
- Yukon Gold Potatoes or Small Golden Potatoes – the creamy texture and small size is perfect for this flatbread. Use a mandoline to thinly slice the potatoes for best results.
- Rosemary – ah, the warm earthy herb we all know and love.
- Gruyere Cheese – the salty, slightly sweet flavor of Gruyere cheese is irresistible. It melts beautifully over the flatbread and delivers amazing flavor. Be sure to check for a vegetarian version if needed, or substitute with another melty cheese like mild cheddar, fontina, or mozzarella.
- Egg – what would a breakfast pizza be without an egg? This one bakes right on top of the flatbread, resulting in a set egg white and runny egg yolk.
How to Make Flatbread with an Egg
How do you make a flatbread pizza topped with a sunny-side-up egg? It’s easier than you think! Let’s start with the flatbread assembly because we’re going to finish with the egg.
Start with your flatbread on a baking sheet or pizza stone. Again, you can use homemade or store-bought naan. If you’re making homemade flatbread, be sure to check my notes because you can cook it as you would naan flatbread and proceed, or use par-baked pizza dough.
Back to it! Brush the flatbread with olive oil then spread thin slices of shallot and garlic. Then place thinly sliced potato across the flatbread, leaving as much crust as you desire. Then sprinkle freshly chopped rosemary across the potatoes.
Next, sprinkle on the shredded gruyere cheese. For best results shred your own cheese from a block.
I recommend creating a “ring” of cheese around the flatbread so there is a well in the center for the egg. This will help prevent the egg from slipping off the side of the flatbread.
To top the egg on the flatbread, there are two methods, depending on how done you want the egg and crust to be.
As shown here in the photos, the flatbread is first baked for a few minutes without the egg to give the cheese and crust a head start in baking. Then, use a cup or measuring cup to create a deeper divot in the pizza to hold the egg.
If you’ve got good egg skills, you can gently break the egg directly into the space. Otherwise, put it in a small bowl and gently transfer the egg onto the pizza.
Placing the egg on the flatbread after baking it for a few minutes results in a crispier crust by the time the egg sets, and/or gives you a runnier egg. For less crispy crust and more set egg whites, place the egg on the pizza after you add the cheese and bake it all at the same time.
Bake the flatbread with the egg until the egg white is set and the yolk is still runny (for yummiest results!).
Garnish with parmesan cheese and fresh herbs as desired, like more rosemary or fresh basil. Microgreens would also be a delicious and nutritious addition!
Frequently Asked Questions
I love these flavors with fontina, too! If you’re looking for a cheese that’s easiest to find in grocery stores, you can try white cheddar, too.
Yes, you can, just be careful to not overtop the flatbread or it won’t be able to withstand the weight. Sautee some mushrooms with some greens like kale or spinach for a delicious addition!
Yes, you can use a pre-made pizza crust or par-bake pizza dough and use the toppings as listed. You will likely want to double the toppings if making a full-sized pizza so you have enough.
Yes, it obviously won’t be a vegetarian breakfast flatbread pizza then, but you sure can if you eat meat! Sautee some sausage before assembly, or add prosciutto.
More Flatbread Pizzas to Love
- Mediterranean Flatbread
- Grilled Peach, Pesto, and Burrata Flatbread
- Artichoke and Arugula Flatbread
- Citrus Pesto Flatbread
- Grilled Corn, Pesto, and Burrata Flatbread
- Bruschetta Flatbread
- Zucchini, Sweet Corn, and Brie Flatbread
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Rosemary Potato Breakfast Flatbread Pizza
- 2 cooked flatbreads, or store-bought naan
- 2 tsp olive oil
- 1 Tablespoon shallot, thinly sliced
- 1-2 garlic cloves, thinly sliced
- 2-3 small Yukon Gold or Baby Golden Potatoes
- 1 tsp fresh rosemary, finely chopped
- 3-4 oz. gruyere cheese*, shredded
- 2 eggs
- Flakey sea salt, optional, garnish
- Red pepper flakes, optional, garnish
- 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.
- 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.
This was super good!! The texture was perfect, with the crispy outer edges of the na’an complementing the soft creaminess of the cheese/potato/egg. Aromatics really brought it to life and the rosemary brought great flavor. I made bacon to accompany it but — and I never say this about bacon — it didn’t really feel necessary. I could see this being extra great with prosciutto though. I definitely recommend finishing with lots of parm and herbs and seasoning throughout the layers. Twas super tasty and will probably make five more for lunch. Great recipe!
Thank you so much for the thoughtful review, Matt! I’m so glad you loved it! <3
Super super good! I’ll be dreaming of these!
So glad to hear! Thanks, Molly!
I loved it. The outside so crispy. And the yolk was dunkable lol. Will make again and again. Even sent my daughter a picture of it.
Can’t beat the dunkable egg yolk! 🙂 I’m so glad you enjoyed it, thanks for sharing, Susan!