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Rustic Flatbread with Egg, Arugula and Pecorino Recipe

Looking for an easy Rustic Flatbread with Egg, Arugula and Pecorino recipe? Learn how to make Rustic Flatbread with Egg, Arugula and Pecorino using healthy ingredients.


Submitted by keito

Makes 6 servings



Taken from Williams-Sonoma's "Eat Well" cookbook. The first five ingredients are for the yeast dough. Use baby arugula and curly endive for the greens; the database wouldn't recognize them so I had to substitute in different vegetables.

Recipe Ingredients for Rustic Flatbread with Egg, Arugula and Pecorino

1 tsp active dry yeast
3/4 cup warm water, 110F
2 tbsp olive oil
2 1/4 cups all-purpose flour
1/2 tsp salt
1 1/2 tbsp olive oil
2 tbsp cornmeal
2/3 cup pecorino or Parmesan cheese, grated
1/4 cup red bell peppers, roasted and cut into strips
8 large eggs
1 salt and pepper to taste
2 tsp red wine vinegar
1 cup arugula leaves
1 cup endive, cut into bite-sized pieces

Recipe Directions for Rustic Flatbread with Egg, Arugula and Pecorino

  1. To make the yeast dough, pour water in a large bowl and sprinkle the yeast over it. Let the water and yeast stand until foamy, about 5 minutes. Stir in the olive oil. Gradually stir in 2 cups of the flour and the salt until a soft dough forms.

  2. In a stand mixer fitted with a dough hook, beat the dough on high speed until it is soft and smooth and no longer feels sticky, beating in more flour 1 tbsp at a time as needed to prevent sticking, 5-7 minutes. Transfer the dough to a clean bowl and cover with plastic wrap. Let the dough rise until doubled in volume, 35-40 minutes. Punch the dough down, cover and refrigerate for at least 8 hours or up to overnight.

  3. About 2 hours before serving, bring the dough to room temperature. This will take 45 minutes to 1 hour.

  4. Preheat oven to 450F. Lightly oil two 12-by-15-inch baking sheets and sprinkle with cornmeal.

  5. Scrape yeast dough onto a lightly floured work surface and press gently to expel any air. Divide dough in half. Cover with a clean kitchen towel and let rest for 10 minutes. Roll or stretch one portion of dough into a 13-by-7-inch oval about 1/8 inch thick and place on a prepared baking sheet. Repeat with remaining dough and baking sheet. Brush each oval with 1/2 tbsp olive oil and sprinkle each with half the cheese and bell pepper strips.

  6. Bake flatbreads for 8 minutes. Remove from oven and crack 4 eggs onto each oval. Sprinkle eggs lightly with salt and pepper. Return flatbreads to oven, switching the positions of the baking sheets, and bake until crusts are well-browned, 5-8 minutes longer.

  7. In a large bowl, whisk remaining 1/2 tbsp olive oil with vinegar. Add arugula and endive and toss to coat. Slide each flatbread onto a cuttin board and pile greens on top, dividing evenly. Cut into wedges and serve.

Categories

Appetizers, Breads, Brunch, Main Dish, Side Dish

Nutrition Facts
Serving Size 183.1g
Amount Per Serving
Calories
398
Calories from Fat
165
% Daily Value*
Total Fat
18.3g
28%
Saturated Fat
5.2g
26%
Trans Fat
0.0g
Cholesterol
292mg
97%
Sodium
463mg
19%
Potassium
223mg
6%
Total Carbohydrates
39.6g
13%
Dietary Fiber
2.0g
8%
Sugars
1.0g
Protein
18.2g
Vitamin A 15% Vitamin C 10%
Calcium 18% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very low in sugar
  • High in selenium
  •   Bad points
  • Very high in cholesterol
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