Monday, December 29, 2014

Alsatian Flatbread Pizza w/ a Crispy Egg


Hi, welcome back from the holidays!

I am not ready to detox yet, usually after New Years for me (I still have Christmas cookies on the counter).

If you have started your post holiday diet, you may want to tune out now.

This is not really a pizza, nor is it an Alsatian tart.
But it's the best of both worlds.

Recently, on a cleanout-the-fridge-before-vacation week, I used what I had left in the house before it had to be thrown away.

I had a Damascus Bakery (baked in Brooklyn) flatbread, some fresh mozzarella, leftover ricotta, a few slices of speck and a lonely half of an onion wrapped in the fridge.

Adding Frank's crispy egg was gilding the lily, but I had to do it.

This is worth buying flatbreads for, just to make these scrumptious pizzas/tarts.

You can substitute the ricotta for sour cream w/ some cottage cheese (Alsatian style); use any type of bacon or smoked ham; and any greens you like.

Here's how I made it:

1 large flatbread
1 ball of fresh mozzarella
1/4 cup of fresh ricotta
1 onion, sliced
4 pieces of speck (smoked prosciutto)
kosher salt & pepper
olive oil
splash of balsamic vinegar (for caramelizing the onions)
Fresh arugula leaves
hot pepper flakes
2 eggs

Preheat oven or toaster oven to 375F.

Cook the onions in a heavy skillet on medium-low heat in olive oil for a few minutes until golden.
Sprinkle w/ kosher salt and a splash of balsamic vinegar towards the end of cooking.

Spread the ricotta cheese on top of the flatbread.

Spread the slices of ham over the ricotta cheese, then the caramelized onions in between the ham.

Plop on torn pieces of the mozzarella cheese.

Place in the oven for about 10 minutes until the cheese is melting and the bread is crispy (keep on eye on it so it doesn't burn).

While the pizza is baking, cook the eggs in a hot skillet (I use the same one that I cooked the onions in, just added more oil).

Remove the pizza from the oven and place a handful of arugula on top.

Season the eggs w/ sea salt, pepper and hot pepper flakes and slide the eggs on top of the pizza.

Slice and let the yolk run all over everything.


I enjoyed this for breakfast/lunch and though it serves 2, I ate the whole thing.

This was so good.

2 comments:

Ciao Chow Linda said...

I spent my whole life perfecting how to fry an egg without incurring any crispyness… and now the crispy egg is in vogue? OK, I shall try it and let you know if I like it as well as well as it's hyped. But I'll do it with prosciutto rather than the smoky Speck, OK? Happy New Year Stacey.

Flora from Massachusetts said...

This sounds great. Thank you. Happy New Year Stacey.