This quick and easy flatbread featuring Pickle Creek Greek Oregano & Garlic Olive Oil is so tasty you’ll want to eat it for breakfast, lunch, and dinner. Enjoy!
Print Recipe
Farmhouse Breakfast Flatbread
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 5 Tbsp Pickle Creek Greek Oregano & Garlic Infused Olive Oil Plus a little more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c warm water Plus a little more if dough is dry
- 1/2 small red onion, chopped
- 1 small red bell pepper, chopped
- 12 oz ground breakfast sausage
- 5 large eggs, scrambled
- 1/4 c alfredo sauce more, if you really like sauce
- 1 c mozzarella cheese, shredded
- 1/2 c cheddar cheese, shredded
- 1 tsp dried oregano
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 5 Tbsp Pickle Creek Greek Oregano & Garlic Infused Olive Oil Plus a little more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c warm water Plus a little more if dough is dry
- 1/2 small red onion, chopped
- 1 small red bell pepper, chopped
- 12 oz ground breakfast sausage
- 5 large eggs, scrambled
- 1/4 c alfredo sauce more, if you really like sauce
- 1 c mozzarella cheese, shredded
- 1/2 c cheddar cheese, shredded
- 1 tsp dried oregano
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Instructions
Drizzle 1 Tbsp Greek Oregano & Garlic Olive Oil into a small skillet and heat over medium high heat. Add the pepper and onion, season with salt and black pepper, and sauté until softened, ~7 minutes. Remove pepper and onion from pan and set aside.
To the same skillet used to cook the pepper and onion, add the ground breakfast sausage. Cook over medium-high heat for ~7 minutes, stirring occasionally and using the spoon to break the sausage into smaller pieces (crumbles) while it cooks. Once sausage has browned, remove it from the pan and set aside.
Combine the flour, baking powder, and salt in a large mixing bowl. Drizzle in the 4 Tbsp of Greek Oregano & Garlic Olive Oil and water and mix dry and wet ingredients together until you have formed a soft dough that is moist and holds together but is not sticky. Add more flour or water as needed to achieve the right consistency.
Cover dough with plastic wrap and let rest for 10 minutes. While dough rests, preheat the oven to 425 F.
Divide the dough into 2 pieces. Cover a large, flat surface with flour and roll out the pieces of dough into flat circles that are approximately 1/4 inch thick. Rub both sides of the dough generously with more Greek Oregano & Garlic Olive Oil and place on a baking sheet (use parchment paper with the baking sheet for easier cleanup). Bake crust for 10 minutes, then remove from oven.
While flatbreads cook, add a little more olive oil to the skillet (if skillet is dry), and cook the scrambled eggs until just set. Remove from heat and set aside.
When flatbread is out of the oven and has cooled slightly, spoon on alfredo sauce and spread across the dough rounds. Top evenly with sausage, pepper, onion, and scrambled eggs. Sprinkle on the shredded mozzarella and cheddar cheese. Dust with dried oregano.
Bake topped flatbreads for ~5 minutes more until cheese is browned to your liking. Slice and serve hot. Enjoy!
