• Pre-heat oven to 450 degrees. Place pizza stone or foil-covered pan in oven while it's heating
• On a floured surface, roll dough out into a large round.
• Remove pizza stone or foil-covered pan from oven, sprinkle flour over, and place dough round on top.
• In a small bowl, whisk together minced garlic and olive oil. Brush over dough surface.
• Sprinkle peas, ricotta cheese, capicola, and parmesan on top of dough.
• Bake for 9-12 minutes at 450 degrees, until edges of dough are crispy.
• While flatbread is cooking, heat a frying pan lightly coated in oil over medium-low heat and fry 3 eggs.
• Top flatbreads with fried eggs, slice, and serve.

Lemon Parmesan Flatbread Dough

• Mix yeast and water in a large bowl and let rest for 2 minutes.
• Stir salt, sugar, honey, extra-virgin olive oil, and lemon zest into the mixture.
• With a wooden spoon, mix the flour into the mixture. If dough is dry, add more water, 1 T at a time.
• Gently knead parmesan cheese into the dough.
• Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours. Dough should rise during this time.
• Wrap in plastic wrap and refrigerate until ready to use. Recipe makes enough for two large flatbreads.