Flatbread with Arugula, Asparagus, and Fried Eggs

Name: Flatbread with Arugula, Asparagus, and Fried Eggs
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 14 grams packets active dry yeast; 710 milliliters all purpose flour; 227 grams asparagus; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces; 0 teaspoons coarse kosher salt; 8 servings Cornmeal (for sprinkling); 2 larges ears of corn, husked, kernels cut from cobs; 8 larges eggs; 227 grams fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices; 158 milliliters fresh peas or frozen peas, thawed; 4 garlic cloves, coarsely chopped; 1 Tbsp honey; 118 milliliters extra-virgin olive oil plus additional (for brushing); 8 servings Parmesan cheese shavings; 177 milliliters ricotta cheese (not drained); 237 milliliters (or more) warm water (110°F to 115°F), divided

One portion of this dish contains about 28g of protein, 30g of fat, and a total of 622 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of olive oil plus additional, ears of corn, asparagus; stalks, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 3 hours and 35 minutes.

Instructions

Place spinach in microwave-safe bowl.

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Spinach

Equipment you will use

Microwave

Bowl

Sprinkle with water. Microwave untilwilted, about 20 seconds.

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Water

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Microwave

Drain, pressing onspinach to release liquid.

Place spinach, 1cup arugula, 1/2 cup oil, and garlic in blender.Blend until coarse puree forms.

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Arugula

Spinach

Garlic

Cooking Oil

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Blender

Transferpesto to small bowl. Season to taste withsalt and pepper. DO AHEAD: Can be made 1day ahead. Cover and chill.

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Pepper

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Bowl

Stir 1/4 cup warm water and honey insmall bowl. Stir in yeast.

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Honey

Water

Yeast

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Bowl

Let stand untilfoamy, about 10 minutes.

Place flour andcoarse salt in stand mixer fitted with doughhook attachment.

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All Purpose Flour

Salt

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Stand Mixer

Add 3/4 cup warm waterand yeast mixture.

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Yeast

Mix on medium speeduntil dough comes together and pulls awayfrom sides of bowl, adding more waterby tablespoonfuls if too dry, about 2 to 3minutes.

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Dough

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Bowl

Brush large bowl with oil. Formdough into ball.

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Cooking Oil

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Bowl

Place in bowl; turn to coat.Cover with plastic; place in warm draft-freearea until doubled in volume, about 1 hour.

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Bowl

Place pizza stone or baking sheet inoven (if using rimmed baking sheet, invertsheet, rim side down). Preheat oven to500°F. Knead dough in bowl. Cover and letrise again until doubled in volume, about 45minutes. Divide dough into 4 equal portions.Form each portion into ball.

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Dough

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Baking Sheet

Pizza Stone

Bowl

Oven

Place on flouredwork surface; cover with plastic wrap andlet rest 10 minutes.

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Wrap

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Plastic Wrap

Sprinkle rimless baking sheet withcornmeal. Working with 1 ball at a time,roll out dough on floured surface to12x7-inch oval.

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Dough

Roll

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Baking Sheet

Transfer to sheet.

Spread 2tablespoons pesto over dough, leaving 1/2-inch plain border.

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Spread

Dough

Pesto

Sprinkle 1/4 of potatoes, 1/4of asparagus, 1/4 of corn, and 1/4 of peas overpesto. Spoon three 1-tablespoon dollopsricotta over vegetables. Slide pizza ontostone; bake until crust is golden brown onbottom and around edges, 10 to 12 minutes.

Ingredients you will need

Vegetable

Asparagus

Potato

Crust

Corn

Peas

Equipment you will use

Oven

Meanwhile, brush nonstick skillet withoil; heat over medium heat. Crack 2 eggsinto skillet; cook just until whites are setbut yolks are still runny, about 3 minutes.

Ingredients you will need

Egg Yolk