Flatbread With Arugula Asparagus And Fried Eggs

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

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