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Flatbread with Arugula, Asparagus, and Fried Eggs

Flatbread with Arugula, Asparagus, and Fried Eggs Recipe

  • 1 cup (packed) fresh spinach (about 2 ounces)
  • 1 cup (packed) arugula leaves (about 2 ounces) plus additional (for garnish)
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional (for brushing)
  • 4 garlic cloves, coarsely chopped
  • 1 cup (or more) warm water (110F to 115F), divided
  • 1 tablespoon honey
  • 2 1/4-ounce packets active dry yeast
  • 3 cups all purpose flour
  • 1/4 teaspoon coarse kosher salt
  • Cornmeal (for sprinkling)
  • 8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices
  • 8 ounces 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
  • 2/3 cup fresh peas or frozen peas, thawed
  • 3/4 cup ricotta cheese (not drained)
  • 8 large eggs
  • Parmesan cheese shavings
  • Special equipment: Heavy-duty stand mixer with dough hook attachment
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