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B&O's menu offers everything from juicy steaks to local seafood, but our money's on the brick-oven pizzas (or flatbreads, as they're called at the restaurant). Savor the arugula, asparagus, and fried egg version while taking in the scene at the restaurant's downstairs bar.
8 servings (4 flatbreads)
PREP: 30 minutes
TOTAL: 3 hours 35 minutes (includes rising time)
Ingredients
1 cup (packed) fresh spinach (about 2 ounces)
1 cup (packed) arugula leaves (about 2 ounces) plus additional (for garnish)
1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional (for brushing)
4 garlic cloves, coarsely chopped
1 cup (or more) warm water (110°F to 115°F), divided
1 tablespoon honey
2 1/4-ounce packets active dry yeast
3 cups all purpose flour
1/4 teaspoon coarse kosher salt
Cornmeal (for sprinkling)
8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices
8 ounces asparagus; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces
2 large ears of corn, husked, kernels cut from cobs
2/3 cup fresh peas or frozen peas, thawed
3/4 cup ricotta cheese (not drained)
8 large eggs
Parmesan cheese shavings
Special Equipment
Heavy-duty stand mixer with dough hook attachment
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1st Keep
 Patrice_Sartor
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