Williams Sonoma Williams Sonoma Home Pottery Barn Pottery Barn Teen Pottery Barn Kids West Elm Rejuvenation Mark & Graham GreenRow

Bacon and Egg Flatbread with Treviso

Rated 0 out of 5
Be the first to Write a Review

Topped with crisp bacon and runny fried eggs, this savory flatbread makes a great brunch dish or a fun breakfast for dinner. Béchamel sauce stands in for tomato sauce, and Treviso radicchio adds a mild bitter bite, balancing the richness of the bacon, eggs and sauce. Treviso, a member of the chicory family, has elongated leaves and resembles a large red endive. To get the meal on the table even faster, use store-bought pizza dough instead of preparing your own.

Prep Time 25 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 lb. (500 g) pizza dough, store-bought or homemade
  • All-purpose flour for dusting, plus 2 Tbs.
  • 2 Tbs. unsalted butter
  • 1 1/4 cups (10 fl. oz./310 ml) milk
  • Kosher salt and freshly ground pepper
  • 1/2 cup (2 oz./60 g) grated Parmesan cheese
  • 3 heads Treviso radicchio, about 8 oz. (250 g) total, stem end trimmed and leaves coarsely chopped crosswise
  • 3 Tbs. extra-virgin olive oil, plus more for drizzling
  • 5 bacon slices, cut into 2-inch (5-cm) pieces
  • 4 eggs
  • 1/2 oz. (15 g) queso fresco, thinly shaved
  • Fresh flat-leaf parsley or cilantro sprigs for garnish

Directions

Let the pizza dough stand at room temperature for 30 minutes. Line a baking sheet with parchment paper.

Position a rack in the upper third of an oven and preheat to 475°F (245°C).

On a lightly floured surface, roll out and stretch the pizza dough into an oval just smaller than the baking sheet. Transfer the dough to the prepared baking sheet and cover with a kitchen towel while you prepare the béchamel.

In a saucepan over medium heat, melt the butter. Stir in the 2 Tbs. of flour and cook, stirring constantly, until thoroughly combined and the mixture just begins to smells toasty, about 2 minutes. Gradually add the milk, whisking constantly, then reduce the heat to low and cook, whisking constantly, until the sauce is smooth and slightly thickened, about 4 minutes. Season to taste with salt and pepper. Increase the heat to medium-high and bring the sauce to a boil, whisking occasionally. Boil until slightly thickened, about 1 minute. Remove from the heat and stir in the Parmesan. Let the béchamel cool slightly.

In a large bowl, toss together the Treviso and olive oil until well coated. Season with salt and pepper. Spread the béchamel evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Scatter the Treviso on top.

Bake until the crust is golden brown and the Treviso is charred and softened, 12 to 15 minutes.

While the flatbread is baking, in a large fry pan over high heat, arrange the bacon in a single layer and cook, turning once, until crisp, about 5 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 Tbs. of the fat from the pan and set over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks are still very runny, about 3 minutes. Remove from the heat and season with salt and pepper.

Remove the flatbread from the oven and top with the bacon and eggs. Garnish with the queso fresco, a few grindings of pepper, a generous drizzle of olive oil and parsley sprigs. Cut into slices and serve immediately. Serves 4.

Williams Sonoma Test Kitchen

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 9ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;