Flatbread with Arugula, Asparagus, and Fried Eggs

Flatbread with Arugula, Asparagus, and Fried Eggs
Photo by Craig Cutler


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

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


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