(KUTV) — Fried Egg Flatbread
Recipe Courtesy Chef Bryan Woolley
- 1 pound prepared pizza dough
- 1 bunch green onions
- 1 cup prepared pesto
- 1 roasted bell pepper
- 1/2 cup mustard pickles
- 6 eggs
- 6 cups spring mix greens
- 1/3 cup extra virgin olive oil
- 1 tbsp dijon mustard
- 1/4 cup rice vinegar
- 1 cup shredded parmesan cheese
- extra virgin olive oil
- corn meal
- salt and pepper to taste
Preheat your oven to 425 degrees Fahrenheit.
I like to use my sourdough pizza dough.
Trim the green onions as need and toss with olive oil. Place them on a baking sheet and roast them in the oven until they are soft and parts of them are charred. Remove from the oven and let cool.
Divide the dough in half and coat each half with corn meal.
Roll half of the dough into a 1/3 inch rectangle, drizzle with extra virgin olive oil and bake off in a 425 degree oven until it is golden brown. Repeat the process with the second half of dough.
In the bowl of your food processor, combine the prepared petso, roasted bell pepper and mustard pickles. Process until well blended.
Heat a large saute pan on the stove and add just enough olive oil to lightly coat the bottom of the pan. Pan fry the eggs sunny side up and set aside until needed.
Divide the pesto spread between the two cooled flatbreads (or adjust accordingly). Divide the sunny side up eggs between the two prepared flatbreads.
Add the spring mix greens to a large bowl and set aside. In a small bowl, whisk the extra virgin olive oil, dijon mustard and rice vinegar together.
Toss the mixed greens with the vinaigrette and divide the greens and Parmesan cheese between the two flatbreads. Serve and Enjoy!