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Naan Breakfast Pizza with Harissa

  • by Katia Essyad

Enjoy this quick-and-easy flatbread pizza for breakfast! It’s made with naan bread, ricotta cheese, mozzarella, speck ham, eggs and asparagus — all topped with Casablanca Market Moroccan Harissa, to help jumpstart your day.

Prep time: 10 minutes

Cook time: 15 minutes

Ready in: 25 minutes

Serves 2-4


  • 2 naan breads
  • 1/2 cup ricotta cheese
  • 1 teaspoon lemon zest
  • Pinch (generous) of salt & pepper
  • 1 teaspoon olive oil
  • 4 slices speck ham
  • 8 stalks asparagus, blanched
  • 1/2 cup shredded mozzarella
  • 4 eggs
  • 2 tablespoons Casablanca Market Moroccan Harissa (or to taste)


  1. Preheat oven to 450o and place oven rack in the top third of oven. Place naan bread on a baking sheet and heat in the oven for 2 minutes, until bread is warm and soft.
  2. Meanwhile, place ricotta cheese, lemon zest, olive oil, salt and pepper in a small bowl and stir until combined. Remove naan bread from oven and spread half of ricotta mixture on each bread.
  3. Press 2 slices of speck into ricotta mixture on each bread. Divide asparagus and place half on each bread, then sprinkle with mozzarella cheese.
  4. Break 2 eggs onto each bread near the center and immediately return baking tray with breads to hot oven. Bake for 10-15 minutes, until egg whites are set but yolks are still slightly runny.
  5. Cut each breakfast pizza in half and serve hot, drizzled with harissa, to taste.


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