Name: Guanciale, Pecorino Romano and Fried Egg Flatbread
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 8 servings
Ingredients: 2 cups all-purpose flour, plus more for dusting; 2 teaspoons kosher salt; 1 teaspoon baking powder; 1 cup plain Greek yogurt; 4 tablespoons (1/2 stick) unsalted butter, melted; 6 ounces guanciale, cut into thick lardons; 5 tablespoons olive oil, plus more for drizzling; 8 large eggs; 1 lemon, zested and juiced; 1 clove garlic, grated; Kosher salt and freshly ground black pepper; 4 cups arugula; One 8-ounce block Pecorino Romano

For the yogurt flatbread: Combine the flour, salt and baking powder in a large bowl. Add the yogurt and mix until combined. Add water 1 tablespoon at a time, if needed, to help combine (up to 4 tablespoons). Turn the dough out onto a lightly floured surface and continue to knead until the dough has come together and is not wet. Place back into the bowl, cover with a dish towel or plastic wrap and allow to rest for 20 to 30 minutes. 

For the topping: Meanwhile, add the guanciale to a small skillet with 2 tablespoons of the olive oil and cook over medium heat until crisp and the fat has rendered, about 5 minutes. Remove the guanciale to a paper towel-lined baking sheet and reserve the fat.

Divide the dough into 8 wedges and roll each into a ball. Press each ball flat and transfer to a baking sheet.

Heat a griddle or grill pan over medium heat. Preheat the oven to low broil.

Add the dough to the griddle a few pieces at a time. Cook until the dough is bubbling and the bottom is crispy and brown, 1 to 2 minutes, then flip, brush with butter and cook until the second side is brown and crispy, another 1 to 2 minutes. Transfer back to the baking sheet. Repeat with the remaining dough.

At the same time, add the eggs to the same griddle or a nonstick skillet and fry to sunny-side up, 2 to 4 minutes.

Add the reserved fat from the guanciale to a medium bowl. Whisk in the lemon zest and juice, grated garlic, remaining 3 tablespoons olive oil and salt and pepper to taste until well combined. Add the arugula and toss to coat.

Top the flatbread with a mound of grated Pecorino Romano, about 1/2 cup per flatbread. Broil on the baking sheet until just melted and bubbly, about 1 minute.

To plate: Top each cheesy flatbread with a drizzle of olive oil, some of the crispy guanciale, a fried egg, some of the dressed arugula and a pile of more grated Pecorino. Finish with black pepper.

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