Here’s what I’m talking about:
People who eat breakfast tend to have:
Recipe : Bacon and Egg Flatbread
Dough
- 1 package active dry yeast
- 1/2 tsp sugar
- 3/4 cup warm water (105-110 degrees F)
- 1 3/4 cup all-purpose flour
- 1 tsp coarse salt
- 1 tsp oil
Flatbread
- 1 lb fresh mozzarella cheese, sliced
- 3 thick slices Canadian bacon, cooked, chopped
- 3 eggs
- 2 medium tomatoes, diced
- shaved parmesan
- green onions, sliced for garnish
Instructions
- Make the flat bread dough by stirring together the yeast with the sugar and water. Let stand for 5 minutes or until foamy. Combine yeast mixture with flour and salt in the bowl of a stand mixer. Mix until a rough dough forms. Switch to a dough hook and knead on medium-low speed for 3-4 minutes or until smooth and elastic. Lightly coat a bowl with oil. Transfer the dough to the bowl, cover with plastic and let rise in a warm area for 1 hour or until doubled in size.
- Meanwhile, prepare the toppings for the flat bread. Slice the mozzarella, chop the bacon and tomatoes.
- Preheat oven to 450 degrees F. Place a pizza pan in the oven while preheating.
- Punch down dough. Transfer to work surface and divide into 3 portions. Roll out each portion into a 9-inch circle. Carefully remove the pizza pan from the oven and lay the rolled dough on top. Spread the mozzarella in an even layer on the dough. Top with the bacon. Crack an egg in the center of the dough and bake in the oven for 5 minutes or until the crust is golden but the egg yolk is still runny. Remove flat bread from the oven and top with fresh tomatoes and shaved Parmesan. Garnish with sliced green onions. Repeat with remaining flat breads. Serve immediately.