Fried Egg Flatbreads with Nduja and Mustard Greens

Fried Egg Flatbreads with Nduja and Mustard Greens
Ingredients Total Time Servings
9 None mins 4 servings

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  • 1 bunch scallions, trimmed
  • 3 tablespoons olive oil, divided
  • 1 pound prepared pizza dough, room temperature, halved
  • 3 cups baby mustard greens or frisée
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • 2 ounces nduja or 4 ounces thinly sliced spicy capocollo, divided
  • 6 Olive Oil–Basted Fried Eggs, divided
  • 2 ounces Pecorino Toscano or other sharp cheese, shaved, divided


Place a rack in upper third of oven; preheat to 450°. Drizzle scallions with 1 Tbsp. oil on a small rimmed baking sheet and give them a toss. Roast until softened and charred in spots, 8–10 minutes. Let cool; chop. Coat a large baking sheet with 1 Tbsp. oil. Stretch 1 piece of dough out on baking sheet to form a 16x6" oval. Bake until golden brown and puffed, 8–10 minutes. While bread is baking, toss mustard greens in a medium bowl with lemon juice and a generous pinch of salt. Remove flatbread from oven. Coat another baking sheet with remaining 1 Tbsp. oil and bake remaining piece of dough. While remaining dough is baking, spread hot flatbread with 1 oz. nduja, then top with 2 fried eggs. Scatter half of greens over flatbread and top with half of scallions and cheese. As soon as remaining flatbread comes out of the oven, repeat topping instructions with remaining ingredients.


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