Farmhouse Breakfast Flatbread
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15 minutes 10 minutes
Ingredients
  • 2c flourPlus a little more for rolling out the dough
  • 5Tbsp Pickle Creek Greek Oregano & Garlic Infused Olive OilPlus a little more for greasing the dough
  • 1 1/3tsp baking powder
  • 1tsp salt
  • 2/3c warm waterPlus a little more if dough is dry
  • 1/2small red onion, chopped
  • 1small red bell pepper, chopped
  • 12oz ground breakfast sausage
  • 5large eggs, scrambled
  • 1/4c alfredo saucemore, if you really like sauce
  • 1c mozzarella cheese, shredded
  • 1/2c cheddar cheese, shredded
  • 1tsp dried oregano
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Cover dough with plastic wrap and let rest for 10 minutes. While dough rests, preheat the oven to 425 F.
  5. 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.
  6. 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.
  7. 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.
  8. Bake topped flatbreads for ~5 minutes more until cheese is browned to your liking. Slice and serve hot. Enjoy!