Photo: Joseph Gonzalez
Rustic Flatbread with Egg, Arugula and Pecorino
14 ingredients
openrecipes
Flatbread for dinner is an easy proposition if you mix up the dough in the morning and let it rise in the refrigerator all day. Serve these crisp flatbreads topped with soft-set eggs straight from the oven, accompanied with a simple green salad—or, if serving for brunch, a side of fresh fruit.
Estimated Nutrition (whole recipe, rough)
840
Calories
28g
Protein
30g
Fat
106g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp. active dry yeast
- 3/4 cup warm water (110°F)
- 2 Tbs. olive oil
- 2 to 2 1/4 cups all-purpose flour
- 1/2 tsp. salt
- Olive oil for baking sheets, plus 1 1/2 Tbs.
- 2 Tbs. cornmeal
- 2/3 cup grated pecorino romano or Parmigiano-Reggiano cheese
- 1/4 cup roasted red bell pepper strips
- 8 eggs
- Salt and freshly ground pepper, to taste
- 2 tsp. sherry vinegar or red wine vinegar
- 1 cup baby arugula leaves
- 1 cup frisée lettuce leaves, torn into bite-size pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes