Farm Egg Thin Crust Flatbread by Geoff Lazlo

Makes 2  

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.

Ingredients

Dough

  • 2 cups all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 tablespoon fresh yeast
  • 1/2 tablespoon kosher salt
  • 1/2 cup water

Topping

  • 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

Directions

  1. 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.

  1. After the dough has rested overnight, portion it into 2 balls.
  2. With a rolling pin, roll out each dough ball into a football-shaped oval, approximately 9 inches long and 4 inches wide.
  3. Liberally spread grated mozzarella cheese over the tops, leaving a ½” space at the edges for the crust.
  4. 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.
  5. 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.
  6. 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

www.millstreetct.com