1 pkg (200 g each) fresh mozzarella, thinly sliced
2 cups (500 mL)baby spinach leaves
4 large ripe tomatoes, thinly sliced
Salt and pepper
Step 1 In a 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).
Step 2 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).
Step 3 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)
Step 4 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.
Step 5 Brush each flatbread with garlic oil. Top with mozzarella slices, spinach and tomatoes. Break 1 egg into center of each flatbread.
Step 6 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.