Prep Time 15 Minutes | Cook Time 20 Minutes | Serves 4 People

Featured Product Casablanca Market Harissa & Preserved Lemons


  • 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)
  •  Steps:
    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