This farm egg flatbread was inspired by the beautiful eggs we raise at the Back 40 Farm in Washington, CT. It is essentially the pizza version of a bacon, egg, and cheese breakfast sandwich, which is why it is perfect for brunch.
- 2 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1 tablespoon fresh yeast
- 1/2 tablespoon kosher salt
- 1/2 cup water
- 1 cup grated mozzarella or other soft cheese
- 4 large farm eggs
- 10-14 thin slices of cured ham or other charcuterie
- Aleppo pepper
- parsley, chopped
- Place all dry ingredients in the bowl of a Kitchen Aid mixing bowl and attach the dough hook. Slowly add the water on slow speed. The dough should come together and create a ball at the bottom of the bowl; then mix the dough for at least ten minutes.
Note: The dough is best if it rests overnight, covered and refrigerated, and is even better after 2-3 days. In the restaurant we use less water because we use a house sourdough starter. If you have a sourdough starter, incorporate it first and add water by eye until the appropriate consistency is reached.
- After the dough has rested overnight, portion it into 2 balls.
- With a rolling pin, roll out each dough ball into a football-shaped oval, approximately 9 inches long and 4 inches wide.
- Liberally spread grated mozzarella cheese over the tops, leaving a ½” space at the edges for the crust.
- Bake the flatbreads at 500°F on a baking sheet or pizza stone, if you have one. Once the cheese is melted, drop two eggs (pre-cracked in tiny bowls) on each one of the flatbreads, close the oven and bake until the whites are set and the yolks are still runny.
- After the flatbreads are cooked, drape them with slices of ham and garnish with a pinch of sea salt on the yolks, a pinch of Aleppo pepper, and chopped parsley.
- When eating the flatbreads, make sure to burst the yolks first and use them as a “sauce” for each bite.
Recipe courtesy of Mill Street Bar & Table, Executive Chef Geoff Lazlo