A few weeks ago I had flatbread as an appetizer at a restaurant and didn’t really enjoy it. The edges lacked crunch and the middle was too thin for my preference.
So I decided to make my own. I always knew flatbread wasn’t too hard to make. I just didn’t get around to it until now.
Once I made the flatbread, I rummaged around the fridge for toppings. Mozzarella cheese, bacon and spinach. And Mr. K loves when flatbreads are served with a cracked egg on top, so I made sure to include that as well.
I was pretty happy with how this flatbread pizza came out. The crust was super crunchy and not too thin. The spinach and bacon made a delicious combination. And fried eggs are good on almost anything.
As a quick reminder, there’s still time to enter my mug cake mix and mug set giveaway here.
Flatbread with Bacon, Spinach and Fried Egg
2 cups bread flour
1 tsp instant yeast
1 tsp salt
1 tablespoon olive oil
1 cup warm water (100-110F)
2 cups shredded mozzarella cheese
4 slices of bacon
About 8-10 pieces of small fresh spinach leaves
2 medium eggs
1. Add flour, yeast and salt to bowl of stand mixer. Add oil and water and use dough attachment to mix until dough forms a ball. Knead on medium speed for about 5 minutes.
2. Lightly oil large glass bowl and place dough ball in. Cover lightly with towel or plastic wrap and let rise until double the volume about 1 1/2 hours.
3. Split dough into two pieces. Roll out into thin long ovals, about 1 1/2 feet long. Preheat oven to 450F.
4. Cook bacon strips about halfway. Slice into 1 inch wide pieces. Add spinach leaves into the oil and cook for a few seconds, just so it begins to start cooking but is still mostly raw.
5. Spread mozzarella cheese across surface. Place pieces of bacon and spinach on top of cheese. Crack 2 eggs on top. Bake for about 15 minutes until crust is brown and egg white is cooked.
Flatbread dough adapted from Cook's Illustrated, originally found on What's Cookin' Chicago