Garlic & Shallot Butter Flatbreads with Anchovies & Jammy Eggs
TIME: 25 minutes // SERVES: 2-4 // DIFFICULTY: Medium
Crispy, golden flatbreads layered with rich Garlic & Shallot butter, salty anchovy fillets, and jammy eggs for the perfect savory bite!
WHAT DO I NEED?
1 lb pizza dough, room temperature
4 tbsp Churn Garlic & Shallot Butter, softened
4 eggs
6-8 anchovy fillets
1 small shallot, thinly sliced
Crushed red pepper flakes
Fresh parsley or chives
Olive oil
Flaky salt
Black pepper
Lemon wedges, for serving
Bring a small pot of water to a boil. Carefully add the eggs and cook for 7 minutes for jammy yolks. Transfer to an ice bath, peel, and halve.
Preheat the oven to 475°F and place a sheet pan or pizza stone inside to heat.
Divide the pizza dough into 2 pieces and stretch each into rustic oval flatbreads on a lightly floured surface.
Transfer the dough to parchment paper, then spread generously with the Churn Garlic & Shallot Butter all the way to the edges. Top with the sliced shallots and a light drizzle of olive oil.
Bake for 10-14 minutes until deeply golden and crisp around the edges.
Remove from the oven and arrange the anchovy fillets and jammy egg halves on top.
Finish with red pepper flakes, black pepper, fresh herbs, flaky salt, and a squeeze of lemon juice before serving.
