Name: Flatbread with Arugula, Asparagus, and Fried Eggs
Cook time: 1 hour 30 minutes
Total time: 3 hours 35 minutes (includes rising time)
Yield: 8 servings (4 flatbreads)
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; Heavy-duty stand mixer with dough hook attachment

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Flatbread with Arugula, Asparagus, and Fried EggsCraig Cutler

B&O's menu offers everything from juicy steaks to local seafood, but our money's on the brick-oven pizzas (or flatbreads, as they're called at the restaurant). Savor the arugula, asparagus, and fried egg version while taking in the scene at the restaurant's downstairs bar.

What to drink:

Try the Bishop's Peak 2008 Pinot Noir (California, $20).

Recipe notes

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Recipe notes

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