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slices of breakfast flatbreads

Pancetta Burrata Breakfast Flatbreads

  • Author: Elizabeth Buuck
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 2 Flatbreads 1x


Delicious and easy to make breakfast flatbreads with mozzarella, burrata, arugula, hot honey, and the perfect runny egg.


  • 2 Individual Sized Pieces of Naan.
  • 2 tsp Olive Oil
  • 1 Garlic Clove
  • 1 C Fresh Shredded Mozzarella
  • 2 Lg Eggs
  • 1/4 C Pancetta, cooked and crispy
  • 1/2 C Baby Arugula
  • 1 Ball Burrata
  • 2 TBSP Hot Honey
  • Salt and Pepper to Taste
  • Pinch of Red Pepper Flakes


  • Preheat oven to 350 and place naan on a half sheet pan.
  • Drizzle with olive oil and rub garlic clove on both pieces. Discard garlic clove.
  • Divide the shredded mozzarella evenly between the two flatbreads and sprinkle all over. Create a “well” in the mozzarella on each piece.
  • Crack one egg into each well. The cheese will help the egg stay in place and not run off the sides of the naan.
  • Sprinkle with salt and pepper and add the pancetta.
  • Bake at 350 for 15 minutes. Remove from oven.
  • Top with arugula, half of the burrata per flatbread, a drizzle of hot honey, and a sprinkle of red pepper flakes. Make sure to season the burrata with a little extra salt.
  • Slice and serve immediately.

Keywords: breakfast pizza, breakfast flatbreads, burrata flatbread