Not too long ago I was finally able to visit the famous Baco Mercat in Los Angeles. This restaurant has been receiving rave reviews ever since it opened with its unique sandwiches or "baco" and flatbreads. Being the curious hungry girl that I am, I had to try both the baco and flatbread. Fortunately and with much relief, the restaurant lived up to its reputation. One month later and I already find myself craving the delicious bacon and egg flatbread. I know it's going to be a while before I visit Baco Mercat again so you know what that means! I'm heading back into the kitchen to recreate my version of a bacon and egg flatbread.
Bacon and Egg Flatbread
- 1 package active dry yeast
- ½ teaspoon sugar
- ¾ cup warm water 105-110 degrees F
- 1 ¾ cup all-purpose flour
- 1 teaspoon coarse salt
- 1 tablespoon oil
- 8 ounces fresh mozzarella cheese sliced
- 5 strips bacon
- 3 eggs
- ½ cup cherry tomatoes halved
- shaved parmesan
- green onions sliced for garnish
- Make the flatbread dough by stirring together the yeast with the sugar and water. Let stand for 5 minutes or until foamy. Combine yeast mixture with flour and salt in the bowl of a stand mixer. Mix until a rough dough forms. Switch to a dough hook and knead on medium-low speed for 3-4 minutes or until smooth and elastic. Lightly coat a bowl with oil. Transfer the dough to the bowl, cover with plastic and let rise in a warm area for 1 hour or until doubled in size.
- Preheat oven to 350 degrees F.
- Prepare the toppings for the flatbread. Lay the bacon on a baking sheet and bake for 10 minutes or until cooked but not crispy. Shred the fresh mozzarella and cut the cherry tomatoes in half.
- Preheat oven to 500 degrees F. Place a pizza pan in the oven while preheating or preheat a baking sheet flipped upside down for 10 minutes.
- Punch down dough. Roll out the dough into a long rectangle about 10x18 inches. Carefully remove the pizza pan from the oven and lay the rolled dough on top. Spread the mozzarella in an even layer on the dough. Top with bacon, and cherry tomatoes. Create 3 small wells in the toppings and crack the eggs in the wells. Bake in the oven for 6-7 minutes or until the crust is golden but the egg yolk is still runny.
- Remove flatbread from the oven and top with shaved Parmesan and sliced green onions. Serve immediately.
**Helpful tips and common mistakes
The dough for this flatbread is my go-to dough for all flatbreads. It's extremely easy to roll out and has a lovely texture. You can choose to make smaller flatbreads for individual servings if desired. Keep in mind when rolling out the dough that flatbreads are generally thinner than a pizza.
The original flatbread from Baco Mercat used farmer's cheese but this particular cheese is very difficult to find in local markets so I opted for fresh mozzarella instead. I also chose to use beautiful heirloom cherry tomatoes to give a nice color contrast to the bacon. I just couldn't resist using fresh heirloom tomatoes, but regular tomatoes will also do.
You can choose to bake the flatbreads or pop them on the grill. If you don't have a pizza pan, use a baking sheet instead, making sure to flip it over.
The dough cooks relatively fast since it is a thin crust. Keep an eye on the egg so that it doesn't overcook! The runny egg is an important component of the flatbread and brings the whole dish together.
Bacon and eggs are a great combination for a reason. Put them on a flatbread with sweet tomatoes and mozzarella and it's a party in your mouth! This is the ultimate comfort food that can be served at any time of the day.
For more pizza inspiration check out this sausage mushroom pepper pizza!