Rating: 5 stars
1 Ratings
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  • 5 star values: 1

With its lemony arugula garnish, this light entrée would be good for brunch or Sunday supper.

Maureen Callahan
Recipe by Cooking Light October 2009

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Cut the dough crosswise into 2 equal portions. Roll each portion into a 15 x 6-inch rectangle on a lightly floured surface. Place each rectangle on a baking sheet sprinkled with 1 teaspoon cornmeal.

  • Heat a nonstick skillet over medium heat. 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. Bake at 400° for 10 minutes or until lightly browned. Remove from oven. Break 3 eggs onto each flatbread, spacing evenly lengthwise; sprinkle evenly with salt and freshly ground black pepper. 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. Remove from oven.

  • Combine arugula, fresh lemon juice, and extra-virgin olive oil; toss. Arrange arugula mixture evenly over flatbreads. Cut each flatbread crosswise into 3 squares; serve immediately.

Nutrition Facts

288 calories; fat 12.3g; saturated fat 4.7g; mono fat 4.8g; poly fat 1.4g; protein 17.1g; carbohydrates 27.7g; fiber 0.6g; cholesterol 234mg; iron 2.7mg; sodium 676mg; calcium 94mg.
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