Roasted Idaho® Potato Breakfast Pizza, Lemon Roast Garlic Ricotta Linquica and Scrambled Eggs | Idah
Preheat the oven to 350°F. Scrub the potatoes. Bake in the preheated oven for 50 minutes or until tender. Remove the potatoes but do not turn the oven off. Let the potatoes rest cool enough to...
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Cooking tools:
- Oven
- Baking sheet
- Pizza stone
- Food processor
- Pastry brush
- Mixing bowl
- Chef's knife
- Cutting board
- Rolling pin
- Skillet
- Spatula
- Pizza cutter
- Measuring spoon
- Spoon
- Plate
- Paper towel
- Peeler
- Colander
- Fork
Ingredients
- 3 baking Idaho® potatoes
- 1/2 pound pizza dough (or a 10" pizza shell)
- 1 tablespoon chopped garlic
- 1 tablespoon chopped rosemary
- 1 cup cooked ground linguica
- 1/2 cup lemon-roast garlic ricotta
- 2 tablespoons butter
- 3 eggs
- Lemon Roast Garlic Ricotta
- Zest from 1 lemon
- 3 tablespoons roasted garlic
- 1/2 cup ricotta
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