Flatbread with Arugula, Asparagus, and Fried Eggs

Ingredients

• ¼ teaspoon coarse kosher salt
• Cornmeal (for sprinkling)
• 8 ounces fingerling potatoes
• 8 ounces asparagus
• 2 large ears of corn
• ²/₃ cup fresh peas or frozen peas
• 8 large eggs
• + 11 more ingredients
• • Parmesan cheese shavings
  • 1 cup (packed) fresh spinach
  • 1 cup (packed) arugula leaves
  • 4 cloves garlic
  • 1 cup (or more) warm water (110°F to 115°F), divided
  • 2 1/4-ounce packets active dry yeast
  • 3 cups all purpose flour
  • 10 tablespoons extra-virgin olive oil plus additional (for brushing)
  • 1 tablespoon honey
  • Heavy-duty stand mixer with dough hook attachment
  • ¾ cup ricotta cheese

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 s...

View full recipe at Epicurious