Bacon, Egg and Spinach Flatbreads

Time to Cook: 
10 min
Time to Prepare: 
1 hr
Number of Servings: 
4
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Fresh and full of flavour, these flatbreads are a wonderful lunch or light dinner. Top them however you like, but the homemade nut free pesto soaks into the warm bread and gives it such a bright flavour. Topped with meaty avocado, sweet tomato, salty bacon bits and creamy egg, they will soon become part of your dinner rotation.
 

Fresh, full of veggies and delicious

Ingredients

Flatbread:

1/2 cup warm water

1 1/2 tsp instant yeast

1 1/2 tsp honey

1 1/4 cup flour

1/2 tsp salt

2 Tbsp olive oil

Parsley pesto:

1 cup parsley leaves and stems

1 clove garlic

2 tbsp olive oil

1 tsp fresh lemon zest

1 tsp freshly grated Parmesan cheese

Toppings:

1 avocado

3 slices of bacon, cooked and crumbled

3 oz of feta cheese

2 cups grape tomatoes, halved

2 eggs, hard boiled and sliced

2 cups fresh baby spinach and arugula mix, ripped into bite sized pieces

 

 


Directions

1. In the bowl of an electric mixer, measure the flour, yeast, and salt. Whisk them together and set aside. In a separate bowl, whisk together the warm water, olive oil and honey.

2. With the motor running in the mixer, add the warm water mixture to the flour mixture. Soon a dough will form-let the mixer knead it for about a minute or two.

If you are not using an electric mixer, simply stir the ingredients by hand and then turn the dough out on to a counter and knead for about 4 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean tea towel and set someplace warm and draft free. Let rise until double in size, about 1 hour.

3. While the dough is rising, whiz up the parsley, garlic and cheese in a food processor. With the motor running, add the olive oil and blend until it comes together in a paste. Season with salt and pepper.

4. When the dough has finished rising, divide the ball in half and then roll out in a rough rectangle shape, about 1/4 inch thick.

5. Cook your dough either in the oven at 400 F on a baking stone, baking sheet that has been turned over (place the dough on the bottom of the sheet) or on a grill set for medium. Bake for about 2-3 minutes per side. They will puff up and be lightly browned.

6. Remove the flatbreads from the oven and slather with the parsley pesto. Top with the ripped up arugula and spinach, then grape tomatoes, crumbled feta, bacon, avocado, and hard boiled eggs.

7. Slice each flatbread into four pieces and serve!

Adapted from Lynn Crawford