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 cheeseand a perfectly runny sunny-side-up egg. It's ready in 15 minutes for an easy brunch.
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.