Chef Geoff Lazlo, of Mill Street Bar and Table in Greenwich has created this Farm Egg Thin Crust Flat Bread recipe as part of The Westport Farmers' Market recipe program.
The farm egg flat bread was inspired by the beautiful eggs we raise at the Back 40 Farm in Washington, CT. It is essentially the pizza version of a bacon egg and cheese breakfast sandwich, which is why it is perfect for brunch. View additional farmers' market inspired recipes here.
FARM EGG THIN CRUST FLAT BREAD
½ cup grated mozzarella
2 large farm eggs
5-7 thin slices of cured ham. We use Benton’s ham from Tennessee, it is cured in a similar style to prosciutto for 18 months
To make the dough:
500 grams all purpose flour
75 grams wheat flour
15 grams fresh yeast
19 grams kosher slat
250 grams water
Place all dry ingredients in the bowl of a Kitchen Aid mixing bowl and attach the dough hook. Slowly add the water on slow speed. The dough should come together and create a ball at the bottom of the bowl. The dough should mix for at least ten minutes. The dough is best if it rests over night and is even better after 2-3 days.
In the restaurant we use less water because we use a house sourdough starter. If you have a sourdough starter incorporate it first and add water by eye until the appropriate consistency is reached.
After the dough has rested over night portion it into 155 gram balls. Roll the dough out with a rolling pin in a football shaped oval. Liberally spread grated mozzerella cheese leaving a ½” space at the edge for the crust. Bake the flatbread at 500°F on a pizza stone if you have one. Once the cheese is melted drop two eggs (pre-cracked in tiny bowls) on the flatbread, close the oven and bake until the white are set and the yolks are still runny. After the flatbread is cooked drape slices of ham on it and garnish with a pinch of sea salt on the yolks, a pinch of Aleppo pepper and chopped parsley. Make sure to cut the yolk first and dip you flatbread in it before each bite.