Recipe by Egg Farmers of Ontario
1 lb (500 g) whole wheat pizza dough
1/2 cup (125 mL) extra-virgin olive oil
3 cloves garlic, crushed
1 pkg (200 g each) fresh mozzarella, thinly sliced
2 cups (500 mL) baby spinach leaves
4 large ripe tomatoes, thinly sliced
Salt and pepper
In a saucepan, heat oil and garlic over medium heat for about four minutes. Let sit for 10 minutes. Strain and let cool. Discard garlic (Make-ahead: Cover and keep for up to four days.)
On a lightly floured surface, divide dough into five equal portions.
Shape each portion of dough into approximately 1/2-inch (1.5 cm) thick rustic 7-inch (18 cm) disks. Put disks on a lightly oiled rimmed baking sheet. Dust top with flour and, top with sheet of oiled parchment paper. (Make-ahead: cover up to two hours.)
Slide dough rounds, on outdoor grill and cook over the fire. Cook each disk, one at a time, for about 30 seconds or until grill marks appear on bottom of rounds, turn and grill on other side, about one minute. Transfer to a clean work surface.
Brush each flatbread with garlic oil. Top with mozzarella slices, spinach and tomatoes. Break an egg into centre of each flatbread.
Season flatbread with salt and pepper. Cover grill with greased foil paper and slide flatbread back onto greased aluminum foil on grill and cook tented with tin foil until cheese is melted and egg is set, about eight minutes. Remove from heat and let stand for two minutes before slicing.
Huevos Rancheros Breakfast Flatbread
Spread one cup (250 mL) of homemade or store-bought chili over cooked pizza dough rounds. Sprinkle each round with shredded cheddar cheese; top each with egg and follow with cooking method above.
Zucchini, Bacon and Jack Cheese Breakfast Flatbread
Cut two zucchini into circles. Brush 1/2 cup (125 mL) extra-virgin olive oil over tops of cooked pizza dough rounds. Top each round with zucchini circles, crumble one cup (250 mL) cooked crisp bacon over tops of flatbreads. Sprinkle each round with shredded Jack cheese, top each with egg and continue with cooking method above.
Corn, Feta Cheese and Ham Breakfast Flatbread
Spread the garlic oil from the main recipe over cooked pizza dough rounds. Sprinkle two cups (500 mL) fresh corn kernels over rounds. Dice 6 oz. of black forest ham and sprinkle over rounds. Top each round with crumbled feta cheese and an egg. Continue with cooking method above.