Flatbread with Rocket, Asparagus, and Fried Eggs

Ingredients for Flatbread with Rocket, Asparagus, and Fried Eggs

• 1 cup (packed) fresh spinach (about 60g )

• 1 cup (packed) rocket leaves (about 60g ) plus additional (for garnish)

• 120ml plus 2 tablespoons extra-virgin olive oil plus additional (for brushing)

• 4 garlic cloves, coarsely chopped

• 240ml (or more) warm water (43°C to 46°C), divided

• 1 tablespoon honey

• 60g packets active dry yeast

• 375g plain flour

• 1/4 teaspoons coarse kosher salt

• Cornmeal (for sprinkling)

• 230g fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices

• 230g asparagus

• thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces

• 2 large ears of corn, husked, kernels cut from cobs

• 160ml fresh peas or frozen peas, thawed

• 90g ricotta cheese (not drained)

• 8 large eggs

• Parmesan cheese shavings

• Heavy-duty stand mixer with dough hook attachment

How to make Flatbread with Rocket, Asparagus, and Fried Eggs

Place spinach in microwave-safe bowl. Sprinkle with water. Microwave until wilted, about 20 seconds. Drain, pressing on spinach to release liquid. Place spinach, 1 cup rocket, 1/2 cup oil, and garlic in blender. Blend until coarse puree forms. Transfer pesto to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Stir 60ml warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 10 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Add 180ml warm water and yeast 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.

Place pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Preheat oven to 260°C. Knead dough in bowl. 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 sheet. Spread 2 tablespoons pesto over dough, leaving 1/2- inch plain border. Sprinkle 1/4 of potatoes, 1/4 of asparagus, 1/4 of corn, and 1/4 of peas over pesto. Spoon three 1-tablespoon dollops ricotta over vegetables. Slide pizza onto stone; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes.

Meanwhile, brush nonstick skillet with oil; heat over medium heat. Crack 2 eggs into skillet; cook just until whites are set but yolks are still runny, about 3 minutes.

Transfer pizza to work surface. Place 2 fried eggs atop pizza. Scatter shaved Parmesan and rocket leaves over. Cut pizza into wedges and serve. Repeat with remaining dough, pesto, potatoes, asparagus, corn, peas, ricotta, and eggs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.