I’m especially excited for tomorrow because I will finally get to see Avengers: Endgame. Kevin already blocked off three and a half hours on his calendar and mine for this Friday evening just for Avengers: Endgame. We also haven’t seen some of our friends in quite some time, so this Friday will be a good way to catch up with friends over a shared interest. I’m equally excited to share my breakfast flatbread today. In my post-Easter scramble to use up some of the leftovers in my refrigerator, I came up with the most delightful breakfast flatbread piled to the top with leftover meats and vegetables. I added bits of ham, pieces of crispy bacon, some diced red pepper, quartered cherry tomatoes, thinly sliced scallions, grated sharp cheddar cheese and topped off the flatbread with sunny side up eggs. My breakfast flatbread was the ultimate breakfast on a sheet pan. I love the simplicity of flatbread. When I’m feeling extra lazy, I usually just pile ingredients onto pieces of naan, pop the naan into the oven, and remove the naan right out of the oven when I no longer have any patience left to wait (usually after 5 or 6 minutes). These days, I always make sure I have extra pizza dough on hand just for those days when all I really want is a meat and vegetable topped flatbread. Flatbreads tend to be my go-to snacks (or in this case, go-to breakfast) when I’m craving something quick yet delicious. Flatbreads are impossibly easy to assemble and makes for the easiest, tastiest breakfast, lunch, dinner, or snack. I’ve been using sheet pans to save some time for my meals as I’m preparing for the end of spring semester rush. I’ve been trying to be super proactive in completing as many assignments and projects as I can as far in advance as I can. Last weekend, I made a double batch of my pizza dough recipe as a base for many meals and snacks. I find if I prepare a double batch of pizza dough on Friday night, I have endless meals and snacks I can whip up in a matter of minutes throughout the week. To save even more time, I sometimes prepare some pre-diced and pre-sliced vegetables as pizza toppings. Using pizza dough as a base for flatbread makes for a simple, savory, satisfying start to the morning. Sometimes, when I want food ASAP, my pizza dough is the way to go. It can be turned into one of my many variations of pizza from thin crust to deep dish, garlic knots, pretzel twists and bites, and pizza pockets. Talk about versatility. You know something is good when it arrives and all you could do is enjoy it in silence. This is exactly what happened when I served this flatbread to Kevin on Sunday. We both sat in silence as we devoured the breakfast flatbread in a matter of minutes. Kevin didn’t even get distracted by his Nintendo switch or iPad during breakfast. He just ate the flatbread and kept raving over and over again about how good the breakfast flatbread was.
Breakfast Flatbread:
· 1 teaspoon olive oil
· One batch of my pizza dough recipe
· 2 ounces sharp white cheddar cheese
· ¼ teaspoon kosher salt
· ¼ teaspoon freshly cracked black pepper
· 2-3 ounces ham, browned and diced
· 6 slices bacon, cooked until crispy and diced
· ¼ red bell pepper, diced
· 6 Campari tomatoes, quartered
· 3 stalks scallions, thinly sliced
· 3 eggs
Directions:
1) Preheat oven to 400°F.
2) On a large sheet pan, drizzle a teaspoon of olive oil. Flip the pizza dough a couple times to coat in olive oil. Begin pressing and stretching pizza dough with your hands until the dough begins to reach the edges of the pan.
3) Distribute the sharp cheddar cheese all over the pizza dough. Sprinkle salt and pepper all over the dough. Add the ham, bacon, red pepper, tomatoes, and about two-thirds of the scallions all over the pizza.
4) Place the sheet pan in the oven. Bake at 400°F for ten minutes. After ten minutes, turn the heat up to 425°F. Bake for another 6-8 minutes until the edges of the dough are golden brown.
5) While the pizza is baking, heat a skillet on medium low heat. Cook three eggs until the eggs reach your desired doneness. Turn heat down to the lowest setting to keep the eggs warm.
6) Once flatbread is done baking, top with the cooked eggs. Sprinkle the remaining scallions all over the flatbread.
Takeaways: Flatbreads are super versatile. You can top flatbreads with any ingredients you like. It can be made vegetarian friendly by swapping out the ham and bacon and adding browned mushrooms and caramelized onions. Feel free to mix and match different vegetables to create your ultimate breakfast flatbread.