Sausage And Egg Flatbread

• 1 (11-ounce) can refrigerated French bread dough
• 2 teaspoons cornmeal
• 2/3 cup chopped onion
• 1 (4-ounce) turkey Italian sausage, casing removed, crumbled
• 1/2 cup (2 ounces) shredded fontina cheese
• 6 large eggs
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 cups arugula
• 2 teaspoons fresh lemon juice
• 1 teaspoon extra-virgin olive oil

1. Preheat oven to 400u0b0.
2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Cut the dough crosswise into 2 equal portions. Roll each portion into a 15 x 6-inch rectangle on a lightly floured surface. Place each rectangle on a baking sheet sprinkled with 1 teaspoon cornmeal.
3. Heat a nonstick skillet over medium heat. Add onion and turkey Italian sausage to pan; cook 4 minutes or until lightly browned, stirring to crumble. Divide sausage mixture evenly between rectangles, spreading evenly down length of dough, leaving a 1/4-inch border on each; top each rectangle evenly with 1/4 cup cheese. Bake at 400u0b0 for 10 minutes or until lightly browned. Remove from oven. Break 3 eggs onto each flatbread, spacing evenly lengthwise; sprinkle evenly with salt and freshly ground black pepper. Bake an additional 5 minutes or until eggs are set. Turn oven off; leave flatbreads in oven with oven door closed for 4 minutes or until desired degree of doneness. Remove from oven.
4. Combine arugula, fresh lemon juice, and extra-virgin olive oil; toss. Arrange arugula mixture evenly over flatbreads. Cut each flatbread crosswise into 3 squares; serve immediately.

bread, cornmeal, onion, turkey italian sausage, fontina cheese, eggs, kosher salt, freshly ground black pepper, arugula, lemon juice, extravirgin olive oil

Taken from www.myrecipes.com/recipe/sausage-egg-flatbread (may not work)