Sausage and Egg Flatbread

Ingredients

• 2 cups arugula 
• 0.1 teaspoon pepper black freshly ground
• 11 ounce bread dough refrigerated french canned
• 2 teaspoons cornmeal 
• 6 large eggs 
• 2 ounces fontina shredded
• 4 ounce turkey sausage italian crumbled
• 0.3 teaspoon kosher salt 
• 2 teaspoons juice of lemon fresh
• 1 teaspoon olive oil extra virgin extra-virgin
• 0.7 cup onion chopped

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 40
2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface.
3. Cut the dough crosswise into 2 equal portions.
4. Roll each portion into a 15 x 6-inch rectangle on a lightly floured surface.
5. Place each rectangle on a baking sheet sprinkled with 1 teaspoon cornmeal.
6. Heat a nonstick skillet over medium heat.
7. Add onion and turkey Italian sausage to pan; cook 4 minutes or until lightly browned, stirring to crumble. Divide sausage mixture evenly between rectangles, spreading evenly down length of dough, leaving a 1/4-inch border on each; top each rectangle evenly with 1/4 cup cheese.
8. Bake at 400 for 10 minutes or until lightly browned.
9. Remove from oven. Break 3 eggs onto each flatbread, spacing evenly lengthwise; sprinkle evenly with salt and freshly ground black pepper.
10. Bake an additional 5 minutes or until eggs are set. Turn oven off; leave flatbreads in oven with oven door closed for 4 minutes or until desired degree of doneness.
11. Remove from oven.
12. Combine arugula, fresh lemon juice, and extra-virgin olive oil; toss. Arrange arugula mixture evenly over flatbreads.
13. Cut each flatbread crosswise into 3 squares; serve immediately.