Pizza for breakfast? This upscale breakfast pizza features a naan flatbread crust, candied bacon, spinach, Gruyere cheese and sunny-side up eggs.
For the Candied Bacon, preheat oven to 400°F. Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake 15 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into glass measuring cup. Set aside. Microwave honey and roasted cinnamon in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside. Reduce oven temperature to 375°F
Cut out 3 holes from each naan using 2-inch cookie cutter. Place naan on baking sheet sprayed with no stick cooking spray. Set aside.
Heat 1 tablespoon of the reserved bacon drippings in large skillet on medium heat. Add spinach; cook and stir 2 minutes or until wilted. Remove from heat. Add bacon and 1/4 cup of the cheese; mix well. Place spinach mixture evenly around holes on naan. Sprinkle spinach with remaining 1/4 cup cheese. Place 1 egg in each hole, taking care not to break the yolk.
Bake 10 minutes or until egg whites are almost set. Remove from oven. Let stand 2 minutes. Cut each naan into 3 pieces to serve.
Test Kitchen Tip: Season flatbread to taste with freshly ground McCormick® Gourmet Tellicherry Black Peppercorns or Peppercorn Mélange.
To Prepare Flatbread on the Grill: For the Candied Bacon, arrange bacon slices in single layer on bacon grilling rack or shallow disposable foil pan. Grill over medium-high heat 10 to 12 minutes or until bacon edges begin to curl. Remove pan from grill. Drain drippings and brush bacon with honey mixture as directed. Place bacon directly on the grill over low heat. Grill 2 to 3 minutes per side or until crisp. Break into bite-size pieces. Set aside. For the Flatbread, prepare naan as directed in Step 2. Grill over medium heat 1 to 2 minutes per side or until lightly browned. Place naan on a shallow disposable foil pan sprayed with no stick cooking spray. Set aside. Cook spinach mixture as directed in Step 3, using cast-iron skillet on grill over medium heat. Top naan with spinach mixture and eggs. Grill over medium heat with lid closed about 10 minutes or until egg whites are almost set.