Mediterranean Flatbreads on a Big Green Egg

Ingredients

1/3 cup

oil-packed thin-sliced sundried tomatoes, oil drained and reserved

100 g

fresh baby spinach, approximately 2 cups packed

400 g

prepared pizza dough, at room temperature

10 tsp

prepared basil pesto (store bought or homemade)

1 cup

grated mozzarella cheese

4

Naturegg Nestlaid shell eggs

4 to 6

grape tomatoes, thinly sliced

4 tbsp

finely grated Parmigiano-Reggiano cheese

salt & fresh cracked black pepper

Directions

1. Set up your Big Green Egg for indirect cooking and preheat to 500°F. Once preheated, place a pizza/baking stone on the grill grate in the Big Green Egg, close the dome and preheat for at least 10 to 15 minutes.

2. Place a pan over medium-high heat on the stove top. Add 2 teaspoons reserved sundried tomato oil to the pan and sauté the spinach until completely wilted and cooked down, about 1 minute, stirring constantly. Remove cooked spinach from the pan and set aside.

3. On a lightly floured surface, divide the pizza dough into 4 equal 100g portions. Roll each portion into an approximate 7-inch round disk. Transfer each disk onto a small piece of parchment paper (the parchment will made the flatbreads easier to transfer onto the pizza/baking stone).

4. Spread 2 1/2 teaspoons of pesto evenly onto each flatbread, then evenly distribute equal amounts of the cooked spinach, sundried tomatoes, and mozzarella cheese while creating a ‘nest’ on each one to keep the egg in the middle.

5. Crack 1 egg onto the middle of each of the flatbreads. Top with equal amounts of the grape tomatoes and Parmigiano-Reggiano. Season with salt & fresh cracked pepper.

6. Carefully place each flatbread (with the parchment) onto the preheated pizza/baking stone. Close the dome and bake for 6 minutes. Slide the parchment papers out (this will help finish the crust) and cook for approximately 4 more minutes or until the crust has browned and the egg has cooked. Serve immediately.

Tips

1. You can use premade naan breads instead of rolling out pizza dough.

2. To make it even easier to transfer the assembled flatbreads onto the pizza/baking stone, use a pizza peel under the parchment paper.