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Breakfast Flatbread

With a bit of planning and organization you can eat delicious, hearty meals, even in the woods! These breakfast flatbreads are made using store-bought pizza dough and are simply cooked on a grill over a fire. Very easy to make, and a fun way to give your family energy to play all day - these easy treats give ‘roughing it’ a new meaning!

1 lb store-bought whole wheat pizza dough

½ cup extra-virgin olive oil

3 cloves of garlic, crushed

1 pkg fresh mozzarella, thinly sliced

2 cups baby spinach leaves

4 ripe tomatoes, thinly sliced

5 eggs

salt to taste

pepper to taste

In saucepan, heat oil and garlic over medium heat, about 4 minutes. Let sit for 10 minutes. Strain and let cool. Discard garlic (Make-ahead: Cover and keep for up to 4 days).

On a lightly floured surface, divide dough into 5 equal portions. (You can use the top of a plastic bin or cutting board, when camping).

Shape each portion of dough into approximately ½ -inch (1.5 cm) thick rustic 7-inch (18 cm) disks. Put disks on a lightly oiled rimmed baking sheet. Dust top with flour and, top with sheet of oiled parchment paper. (Make-ahead: cover up to 2 hours).

Slide dough rounds, on outdoor grill and cook over the fire. Cook each disk, one at a time, cook about 30 seconds or until grill marks appear on bottom of rounds, turn and grill on other side, about 1 minute. Transfer to clean work surface.

Brush each flatbread with garlic oil. Top with mozzarella slices, spinach and tomatoes. Break 1egg into center of each flatbread.

Season flatbread with salt and pepper. Cover grill with greased foil paper and slide flatbread back onto greased aluminum foil on grill and cook tented with tinfoil until cheese is melted and egg is set, about 8 minutes. Remove from heat and let stand for 2 minutes before cutting. Continue process until all Breakfast flatbreads are finished.