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Breakfast Pizza


  • 80g 0% Greek yogurt 

  • 75g self-raising flour 


  • 2 tablespoons part-skim ricotta cheese

  • 1 tablespoon low-sodium marinara or pesto

  • ½ teaspoon lemon zest

  • 1 large egg

  • 1 tablespoon grated Parmesan cheese

  • Chopped fresh basil and ground pepper for garnish


  • Preheat oven to 200*C. Coat a rimmed baking sheet with cooking spray.

  • In a bowl add the base and mix until a dough has formed 

  • Add flour to the surface and then place the dough onto the counter and roll it so its 1/2 cm thick.

  • Place the base in the prepared pan. Mix ricotta, marinara (or pesto), and lemon zest in a small bowl. Spread the mixture onto the base, creating a well in the center. Carefully crack an egg into the well. Sprinkle with Parmesan. Bake until the naan is golden, the egg white is set and the cheese is melted, 8 to 10 minutes. Garnish with basil and pepper, if desired.

Per serving:  458 calories | 44g P | 52g C | 17g F

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