Asparagus And Fried Egg Flatbread - La Panzanella® Artisanal Foods

Name: Asparagus And Fried Egg Flatbread - La Panzanella® Artisanal Foods
Ingredients: 1 cup (packed) fresh spinach (about 2 ounces); 1 cup (packed) arugula leaves (about 2 ounces); plus additional (for garnish); 1/2 cup plus 2 tablespoons extra-virgin olive oil; plus additional (for brushing); 4 garlic cloves, coarsely chopped; 1 cup (or more) warm water (110°F to 115°F), divided; 1 tablespoon honey; 2 1/4-ounce packets active dry yeast; 3 cups all-purpose flour; 1/4 teaspoon coarse kosher salt; Cornmeal (for sprinkling); 8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices (microwave beforehand); 8 ounces asparagus; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces; 1 cup frozen corn; 2/3 cup frozen peas, thawed; 3/4 cup ricotta cheese (not drained); 8 large eggs; Parmesan cheese shavings

www.lapanzanella.com

Perfect as a meal any time, Asparagus And Fried Egg Flatbread combines fresh spinach, arugula, and ricotta on crispy Croccantini crackers for a delicious, versatile dish.

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Nonstick skillet
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Chef's knife
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Ingredients

1 cup (packed) fresh spinach (about 2 ounces)
1 cup (packed) arugula leaves (about 2 ounces); plus additional (for garnish)
1/2 cup plus 2 tablespoons extra-virgin olive oil; plus additional (for brushing)
4 garlic cloves, coarsely chopped
1 cup (or more) warm water (110°F to 115°F), divided
1 tablespoon honey
2 1/4-ounce packets active dry yeast
3 cups all-purpose flour
1/4 teaspoon coarse kosher salt
Cornmeal (for sprinkling)
8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices (microwave beforehand)
8 ounces asparagus; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces
1 cup frozen corn
2/3 cup frozen peas, thawed
3/4 cup ricotta cheese (not drained)
8 large eggs
Parmesan cheese shavings