Whether you chose a traditional flatbread or the cauliflower crust, your mouth, eyes and belly will be satisfied and happy with this Rosemary Potato Flatbread!
Preheat oven to 375 degrees and place oven rack in center position (if using cauliflower crusts, follow package directions)
Heat a large frying pan on medium high heat for two minutes. Add 1-2 tablespoons olive oil and heat until hot but not smoking
Add thinly sliced potatoes, cooking for 2-3 minutes per side, until each side is golden, remove from heat when done
While potatoes cook:
Place flatbread on cookie sheet and brush with 1 tablespoon olive oil (if using cauliflower crust follow directions on package) top with shredded cheese. When potatoes are done, layer onto flatbread, sprinkle with sea salt, pepper and rosemary (to taste)
Place pizza in oven for 7-8 minutes or until flatbread is golden and cheese is melted
While pizza cooks, prepare egg:
With a paper towel, carefully wipe the pan the potatoes were in and heat pan again
When pan is hot add more olive oil to coat bottom of pan
When oil is hot but not smoking, crack egg(s) into the pan and fry until whites are set but yolks are runny (3 minutes or so)
Tip: to prevent sticking, use plenty of oil and make sure pan is very hot
When pizza is done, place egg(s) on top, sprinkle egg with sea salt and pepper
Slice and enjoy!