Grilled Flatbread Pizza with Greens, Ricotta and Eggs
Pizza hits the grill with an egg on top, European-style!
- 2 tablespoons extra virgin olive oil (EVOO), plus more for brushing
- 2-3 anchovy fillets, drained
- 1 leek, white and pale-green parts only, halved, rinsed and thinly sliced
- 2-3 large cloves garlic, sliced
- 1 large bunch dandelion greens or Tuscan kale, stemmed and sliced (about 4 cups)
- Freshly grated or ground nutmeg
- Salt and pepper
- 1 cup fresh ricotta cheese
- 2 tablespoons thyme leaves
- 1 teaspoon lemon zest
- 4 large flatbreads or pitas
- 1 ball fresh fior di latte (cow’s milk) or other fresh mozzarella, moisture pressed out, then shredded
- 1/2 cup shaved Parmigiano Reggiano cheese
- 1 tablespoon butter
- 4 eggs
Heat a grill to medium-high.
In a large skillet, heat the EVOO, two turns of the pan, over medium. Add the anchovies; stir until they melt into the oil, 2-3 minutes. Add the leek and garlic and stir until tender, about 4 minutes. Add the greens and stir until wilted, about 1 minute. Season with nutmeg and salt and pepper. In a small bowl, mix the ricotta, thyme and lemon zest.
Brush the flatbreads with EVOO. Working in batches if necessary, grill until the bottom of the bread is crisp, about 4 minutes. Turn the bread over and top with dollops of the ricotta mixture, greens mixture, mozzarella and Parmigiano Reggiano cheese. Cover and grill until the cheeses melt, about 5 minutes.
Wipe out the skillet. Add the butter and melt over medium heat. Crack the eggs into the skillet; season with salt and pepper and cook until the whites are almost set, 2-3 minutes. Cover and cook until the whites are just set but the yolks are still runny, about 1 minute more. Divide the eggs among the pizzas. Sprinkle with coarsely ground black pepper.