Leftover Carnitas Naan Pizza
Sure, you could also eat this leftover carnitas naan pizza as a hearty breakfast pizza with the egg on top and all -- but then again, I'm generally of the opinion that pizza is nature's perfect breakfast food, so who am I to judge?
Servings 4
Ingredients
- 4 pcs plain naan
- 2 tablespoon olive oil divided
- 8 oz mozzarella sliced or shredded
- ½ of a medium red bell pepper chopped
- 5 oz fresh baby spinach
- 2 cups leftover cooked carnitas meat
- 4 eggs
- Sea salt to taste
- Black pepper to taste
- Chopped cilantro or green onion for garnish (optional)
Instructions
- Preheat oven to 450 degrees. Arrange the naan on two rimmed baking sheets, then brush each piece of naan lightly with olive oil (about 1 tablespoon total across the four pieces) and top evenly with mozzarella.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the chopped bell pepper and saute for three minutes, then add the spinach and continue sauteing, stirring occasionally, until spinach is wilted and pepper is crisp tender (See Note).
- Top each piece of naan evenly with the spinach/pepper mixture and leftover seasoned carnitas meat. Gently crack an egg on top of each pizza, being careful not to break the yolk.
- Bake the carnitas & egg naan pizzas at 450 degrees for 13-15 minutes, or until eggs are cooked through to your liking, rotating the pans between oven racks every few minutes.
- When the eggs are cooked through, remove the pans from the oven and season eggs with sea salt & black pepper, then let pizzas cool for several minutes before slicing.
Notes
Next time I might add a little garlic and crushed red pepper to the sauteed spinach & pepper -- while the carnitas meat does lend a good flavor to the entire pizza, this would definitely help take the spinach portion up a notch. I also threw some diced avocado and green hot sauce on mine after cooking, but the kids, they chose not to. Jazz yours up to your own liking.