Breakfast Garlic Naan Pizzas

This is one of those recipes that you can made for B,L, or D (Breakfast, Lunch, or Dinner)!
(serves 4)

1 T. EVOO
1/2 lb. meaty pancetta, diced
4 cloves garlic, chopped or thinly sliced
4 store-bought garlic naans
2 T. Kerrygold* butter, melted, plus a pat (divided)
2 cups fresh ricotta, drained
Kosher* salt and freshly ground pepper
1 lb. mozzarella, shredded
1 cup grated Parmigiano-Reggiano
4 large eggs
2 cups arugula or 1 cup torn basil leaves
1/2 cup  chopped fresh flat-leaf parsley

Preheat oven to 475. Heat a griddle pan or large skillet over med.-high. In a small skillet, heat the oil, one turn of the pan. Add the pancetta. Cook, stirring occasionally, until the fat renders, 2-3 min. Add the garlic and swirl for 1 min. Remove from heat. Add a small splash of water to the griddle. Place 2 of the naans on the pan. Cook until blistered on the bottom, 2-3 min. Flip the naans over; let cook until browned on the other side, about 1 min. Brush with a little of the melted butter. Transfer to a baking sheet. Repeat with the remaining 2 naans. Top each naan with about 1/2 cup ricotta; season with S&P. Divide the mozzarella, pancetta mixture, and Parm among the naans. Bake until browned and bubbly, about 5 min. Heat the griddle or skillet on med.-low. Add the pat of butter to the pan. Crack in the eggs and fry until sunny-side up or over easy to medium, about 3 min. Season with S&P. Top each pizza with the arugula, parsley, and an egg.

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Love,

MM