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Instructions |
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Preheat oven to 400.
Find lengthwise seam in dough. Beginning at seam, gently unroll dough into rectangle on lightly-floured surface.
Cut dough cross-wise into 2 equal portions.
Roll each portion into a 15x6-inch rectangle on lightly-floured surface.
Place each rectangle on a baking sheet sprinkled with 1 tsp. cornmeal.
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Heat nonstick skillet over medium heat. Add onion and sausage to pan; cook 4 minutes or until lightly browned, stirring to crumble.
Divided sausage mixture evenly between rectangles, spreading down length of dough, leaving a 1/4-imch border on each; top each rectangle with 1/4 c. cheese.
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Bake at 400 for 10 minutes or until lightly browned.
Remove from oven.
Break 3 eggs onto each flatbread, spacing evenly; sprinkle with salt and pepper.
Bake additional 5 minutes or until eggs are set.
Turn oven off; leave flatbreads in with door closed for 4 minutes or until desired doneness.
Remove from oven.
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Combine arugula, lemon juice and oil; toss.
Arrange arugula mixture evenly over flatbreads.
Cut each crosswise into 3 squares; serve immediately.
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Originally Submitted
8/20/2014
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