Fried Egg Flatbreads with Nduja and Mustard Greens - test
Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well. Give them a taste before you decide how much to put on.
Ingredients
- 1 bunch scallions trimmed
- 3 tablespoons olive oil divided
- 1 pound prepared pizza dough room temperature, halved
- 3 cups baby mustard greens or frisée
- 1 tablespoon fresh lemon juice
- Kosher salt
- 2 ounces nduja or 4 ounces thinly sliced spicy capocollo divided
- 6 Olive Oil–Basted Fried Eggs divided
- 2 ounces Pecorino Toscano or other sharp cheese shaved, divided
Instructions
- Place a rack in upper third of oven; preheat to 450°. Drizzle scallions with 1 Tbsp. oil on a small rimmed baking sheet and give them a toss. Roast until softened and charred in spots, 8–10 minutes. Let cool; chop.
- Coat a large baking sheet with 1 Tbsp. oil. Stretch 1 piece of dough out on baking sheet to form a 16x6" oval. Bake until golden brown and puffed, 8–10 minutes.
- While bread is baking, toss mustard greens in a medium bowl with lemon juice and a generous pinch of salt.
- Remove flatbread from oven. Coat another baking sheet with remaining 1 Tbsp. oil and bake remaining piece of dough. While remaining dough is baking, spread hot flatbread with 1 oz. nduja, then top with 2 fried eggs. Scatter half of greens over flatbread and top with half of scallions and cheese.
- As soon as remaining flatbread comes out of the oven, repeat topping instructions with remaining ingredients.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.