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Flatbread with Arugula, Asparagus, and Fried Eggs Recipe

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Flatbread with Arugula, Asparagus, and Fried Eggs
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Ingredients
18
Count
Nutrition
1048
Calories
Total time
215
Minutes
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Ingredients:

Directions:

  1. 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 arugula, 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.
  2. Stir 1/4 cup 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 3/4 cup 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.
  3. Place pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Preheat oven to 500°F. 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.
  4. 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.
  5. 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.
  6. Transfer pizza to work surface. Place 2 fried eggs atop pizza. Scatter shaved Parmesan and arugula leaves over. Cut pizza into wedges and serve. Repeat with remaining dough, pesto, potatoes, asparagus, corn, peas, ricotta, and eggs.
  7. What to drink: Try the Bishop's Peak 2008 Pinot Noir (California, $20).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1047.72 Kcal (4387 kJ)
Calories from fat 405.15 Kcal
% Daily Value*
Total Fat 45.02g 69%
Cholesterol 347.05mg 116%
Sodium 145.66mg 6%
Potassium 2320.65mg 49%
Total Carbs 87.37g 29%
Sugars 21.86g 87%
Dietary Fiber 14.87g 59%
Protein 76.16g 152%
Vitamin C 11.9mg 20%
Vitamin A 5mg 167%
Iron 11.8mg 66%
Calcium 281.1mg 28%
Amount Per 100 g
Calories 371.37 Kcal (1555 kJ)
Calories from fat 143.61 Kcal
% Daily Value*
Total Fat 15.96g 69%
Cholesterol 123.01mg 116%
Sodium 51.63mg 6%
Potassium 822.57mg 49%
Total Carbs 30.97g 29%
Sugars 7.75g 87%
Dietary Fiber 5.27g 59%
Protein 26.99g 152%
Vitamin C 4.2mg 20%
Vitamin A 1.8mg 167%
Iron 4.2mg 66%
Calcium 99.6mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.9
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

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