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about one cup (packed) fresh spinach (about two ounces)about one cup (packed) arugula leaves (about two ounces) plus additional (for garnish)about one/two cup plus two tablespoons extra-virgin olive oil plus additional (for brushing)about four garlic cloves, coarsely choppedabout one cup (or more) warm water (Recipes by ingridients water) (one hundred and ten°F to about one hundred and fifteen°F), dividedabout one tablespoon honeytwo one quarter-ounce packets active dry yeastabout three cups all purpose flourone quarter teaspoon coarse kosher saltCornmeal (for sprinkling)eight ounces fingerling potatoes, cooked, cooled, cut crosswise into one third-inch sliceseight ounces asparagus thin stalks cut into about one/two-inch pieces, thick stalks cut into one quarter- to one third-inch piecestwo large ears of corn, husked, kernels cut from cobstwo/about three cup fresh peas or frozen peas, thawedabout three/about four cup ricotta (Recipes by ingridients ricotta) cheese (not drained)eight large eggsParmesan cheese shavingsSpecial equipment: Heavy-duty stand mixer with dough hook attachment. Flatbread with Arugula, Asparagus, and Fried Eggs. . Flatbread with Arugula, Asparagus, and Fried Eggs.
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