Page 33 - FreeE-CookbookCamping(1).indd

what you need:
1 lb (500 g) store-bought whole wheat pizza dough
1/2 cup (125 ml) extra-virgin olive oil
3 cloves garlic, crushed
1 pkg (200g each) fresh mozzarella, thinly sliced
2 cups (500 mL) baby spinach leaves
4 large ripe tomatoes, thinly sliced
5 eggs
Salt and pepper
directions:
In saucepan, heat oil and garlic over medium heat, about 4 minutes. Let sit for 10 minutes.
Strain and let cool. Discard garlic (Make-ahead: Cover and keep for up to 4 days).

On a lightly f oured surface, divide dough into 5 equal portions. (You can use top of a plastic bin
or cutting board when camping). Shape each portion of dough into approximately 1/2 -inch (1.5
cm) thick rustic 7-inch (18 cm) disks. Put disks on a lightly oiled rimmed baking sheet. Dust
top with f our and top with sheet of oiled parchment paper. (Make-ahead: cover up to 2 hours).

Slide dough rounds on outdoor grill and cook over the f re. Cook each disk, one at a time, cook
about 30 seconds or until grill marks appear on bottom of rounds, turn and grill on other side,
about 1 minute. Transfer to clean work surface.

Brush each f atbread with garlic oil. Top with mozzarella slices, spinach and tomatoes. Break 1
egg into center of each f atbread. Season f atbread with salt and pepper. Cover grill with greased
foil paper and slide f atbread back onto greased aluminum foil on grill and cook tented with
tinfoil until cheese is melted and egg is set, about 8 minutes. Remove from heat and let stand for
2 minutes before cutting. http://www.torontosun.com/2012/07/12/camping-recipes-f atbread-fried-eggs-
and-sirloin-cheeseburgers

Flatbread and Fried Eggs