Flatbread With Eggs, Tomatoes and Arugula Recipe

This egg-topped flatbread offers a twist on traditional breakfast pizza.

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Makes 4 flatbreads or 8 servings

Ingredients

For the roasted tomatoes:
3 pounds fresh plum tomatoes, peeled and halved
2 tablespoons herbes de Provence
6 garlic cloves, coarsely chopped
1/2-cup olive oil
salt and pepper, to taste

For the crust:
1 cup warm water (about 110 degrees F)
1 tablespoon honey
2 1/4-ounce packets active dry yeast
3 cups all-purpose flour
1/4 teaspoon coarse kosher salt (or 1/2 teaspoon table salt)
1 tablespoon olive oil
Cornmeal, for sprinkling

For topping the flatbreads:
8 large eggs
1 cup ricotta cheese
2 tablespoons extra-virgin olive oil
8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices
2/3 cup frozen peas, thawed
1-1/4 cups baby arugula leaves
salt and pepper, to taste
Parmesan cheese shavings, for serving

Directions

For the tomatoes: Preheat oven to 425 degrees F. Wrap aluminum foil on a baking sheet and arrange tomatoes in single layer. Toss tomatoes with 1/2 cup olive oil, chopped garlic cloves and herbs de Provence. Bake, uncovered for about an hour, or until tomatoes are dry and lightly brown. Remove from oven and let cool.
Tip: You can make the tomatoes up to two days before serving.

For the dough: Stir together warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 5 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Pour in water mixture. Mix on medium speed until dough comes together and pulls away from sides of bowl, adding more water by tablespoonfuls if too dry, about 2 to 3 minutes. Brush large bowl with oil. Form dough into ball. Place in bowl; turn to coat. Cover with plastic; place in warm draft-free area until doubled in volume, about 1 hour.

Preheat oven to 500 degrees F. Place a pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Knead dough in bowl, turning over 3 to 4 times. Cover and let rise again until doubled in volume, about 45 minutes. Divide dough into 4 equal portions. Form each portion into ball. Place on floured work surface; cover with plastic wrap and let rest 10 minutes. Sprinkle rimless baking sheet with cornmeal. Working with 1 ball at a time, roll out dough on floured surface to 12x7-inch oval. Transfer to baking sheet.

To finish the flatbreads: Spread roasted tomatoes evenly over dough, leaving a 1-inch border. Sprinkle each flatbread with 1/4 of the potatoes and peas. Spoon three or four tablespoon-sized dollops of ricotta cheese atop vegetables. Slide pizza onto stone, if using; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes.

While the flatbreads cook, make the fried eggs. Brush nonstick skillet with olive oil and heat over medium heat. Crack 2 eggs into skillet and cook until whites are set but yolks are still runny, about 2-3 minutes each.

Transfer flatbreads to work surface. Place 2 fried eggs atop each flatbread. Scatter Parmesan shavings and arugula leaves on each one. Cut pizza into halves or wedges and serve immediately.

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