- 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
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.
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.
Split dough into two pieces. Roll out into thin long ovals, about 1 1/2 feet long. Preheat oven to 450°F.
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.
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