Naan pizza with pesto, goat cheese and cremini mushrooms, fried egg and arugula

• 2 rounds of Naan flatbread

• 1/4 cup basil pesto

• 2 tablespoon extra virgin olive oil

• 1 shallot, sliced

• Salt and pepper to taste

• 8 ounces sliced cremini mushrooms

• 1/2 cup crumbled goat cheese

• 1 1/2 cups arugula

• 2 large eggs

• 1/2 tablespoon extra virgin olive oil

• 1/2 tablespoon fresh squeezed lemon juice

• salt and pepper to taste

Preheat oven to 425 degrees.

Place flatbreads on a parchment-lined baking sheet.

Heat olive oil in a large pan over medium heat.

Add shallots and mushrooms and sauté, tossing until softened and browned about 8 minutes.

Season with salt and pepper.

Spread 2 tablespoons of pesto over flatbread.

Spread the mushrooms on each flatbread and top with goat cheese.

Bake flatbreads 8 minutes until edges are golden brown.

In the last 5 minutes flatbreads are cooking use the same saute pan you cooked your mushrooms in and fry 2 eggs.

While pizza is in the oven, toss arugula in a large bowl with olive oil and lemon juice. Season to taste with salt and pepper.

Top each flatbread with an egg and sprinkle arugula over. Cut flatbreads into slices.