Name: Flatbread with Arugula, Asparagus, and Fried Eggs
Prep time: 30 minutes
Total time: 3 hours
Yield: 8 Servings
Ingredients: 1 cup (packed) fresh spinach (about 2 ounces); 1 cup (packed) arugula leaves (about 2 ounces) plus additional (for garnish); 1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional (for brushing); 4 garlic cloves, coarsely chopped; 1 cup (or more) warm water (110°F to 115°F), divided; 1 tablespoon honey; 2 1/4-ounce packets active dry yeast; 3 cups all purpose flour; 1/4 teaspoon coarse kosher salt; Cornmeal (for sprinkling); 8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices; 8 ounces asparagus; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces; 2 large ears of corn, husked, kernels cut from cobs; 2/3 cup fresh peas or frozen peas, thawed; 3/4 cup ricotta cheese (not drained); 8 large eggs; Parmesan cheese shavings

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