Cook excellent flatbread pizza from scratch! Crunchy crust, loads of Mozzarella, bacon accents, and runny egg yolk… yum!
Warm water (100°F)
Mozzarella cheese, shredded
Fresh spinach leaves
- If you have a stand mixer, place flour, salt, yeast, water, and oil into its bowl and knead on medium until the dough is well combined and starts forming a ball. You can also combine all the dry ingredients in a simple large bowl, add oil and water, mix to incorporate, then knead with your hands for about 10 minutes.
- Brush a glass bowl with a little olive oil, place dough inside, cover with plastic wrap or a tea towel. Let sit in a warm place for about an hour and a half or until it doubles in size.
- Preheat oven to 450°F/230°C/Gas Mark 8.
- Divide the dough into two parts. With a rolling pin, roll it out to a length of 1 ½ feet.
- Add bacon to a non-stick skillet, cook over medium-high heat until half-cooked. Remove from skillet (keep the fat in the skillet), chop into 1-in pieces.
- Add spinach into the skillet, cook briefly until it is just beginning to wilt.
- Sprinkle both dough ovals with Mozzarella, arrange bacon and spinach on top of the cheese, then crack 1 egg onto each dough oval.
- Bake in the preheated oven for 15 minutes or until the egg white is fully cooked and the crust is browned.
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