Flatbread with Arugula, Asparagus, and Fried Eggs

Ingredients

• 0.5 ounce active yeast dry
• 3 cups all purpose flour 
• 2 ounces arugula leaves plus additional packed () (for garnish)
• 8 ounces asparagus; stalks thick cut into 1/2-inch pieces, stalks cut into 1/4- to 1/3-inch pieces thin
• 0.3 teaspoon coarse kosher salt 
• 8 servings cornmeal (for sprinkling)
• 2 large ears of corn husked
• 8 large eggs 
• 8 ounces fingerling potatoes cooled cooked
• 0.7 cup peas fresh frozen thawed
• 4  garlic cloves coarsely chopped
• 1 tablespoon honey 
• 0.5 cup olive oil plus additional extra-virgin (for brushing)
• 8 servings parmesan cheese shavings 
• 0.8 cup ricotta cheese drained (not )
• 1 cup warm water divided () (110°F to 115°F)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• plastic wrap
• stand mixer
• microwave
• pizza stone

Directions

1. Place spinach in microwave-safe bowl.
2. Sprinkle with water. Microwave untilwilted, about 20 seconds.
3. Drain, pressing onspinach to release liquid.
4. Place spinach, 1cup arugula, 1/2 cup oil, and garlic in blender.Blend until coarse puree forms.
5. Transferpesto to small bowl. Season to taste withsalt and pepper. DO AHEAD: Can be made 1day ahead. Cover and chill.
6. Stir 1/4 cup warm water and honey insmall bowl. Stir in yeast.
7. Let stand untilfoamy, about 10 minutes.
8. Place flour andcoarse salt in stand mixer fitted with doughhook attachment.
9. Add 3/4 cup warm waterand yeast mixture.
10. Mix on medium speeduntil dough comes together and pulls awayfrom sides of bowl, adding more waterby tablespoonfuls if too dry, about 2 to 3minutes.
11. Brush large bowl with oil. Formdough into ball.
12. Place in bowl; turn to coat.Cover with plastic; place in warm draft-freearea until doubled in volume, about 1 hour.
13. Place pizza stone or baking sheet inoven (if using rimmed baking sheet, invertsheet, rim side down). Preheat oven to500°F. Knead dough in bowl. Cover and letrise again until doubled in volume, about 45minutes. Divide dough into 4 equal portions.Form each portion into ball.
14. Place on flouredwork surface; cover with plastic wrap andlet rest 10 minutes.
15. Sprinkle rimless baking sheet withcornmeal. Working with 1 ball at a time,roll out dough on floured surface to12x7-inch oval.
16. Transfer to sheet.
17. Spread 2tablespoons pesto over dough, leaving 1/2-inch plain border.
18. Sprinkle 1/4 of potatoes, 1/4of asparagus, 1/4 of corn, and 1/4 of peas overpesto. Spoon three 1-tablespoon dollopsricotta over vegetables. Slide pizza ontostone; bake until crust is golden brown onbottom and around edges, 10 to 12 minutes.
19. Meanwhile, brush nonstick skillet withoil; heat over medium heat. Crack 2 eggsinto skillet; cook just until whites are setbut yolks are still runny, about 3 minutes.
20. Transfer pizza to work surface.
21. Place2 fried eggs atop pizza. Scatter shaved
22. Parmesan and arugula leaves over.
23. Cutpizza into wedges and serve. Repeatwith remaining dough, pesto, potatoes,asparagus, corn, peas, ricotta, and eggs.
24. Try the Bishop's Peak 2008 Pinot Noir (California, $20).