Grilled Breakfast Pizza with Torn Potato Croutons Arugula, Tomato and Egg | Michigan Potatoes
Start your morning with this delightful grilled breakfast pizza with torn potato croutons, arugula, tomato and egg.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mipotato.com.
Cooking tools:
- Stand mixer
- Deep-fry thermometer
- Grill
- Kitchen scale
- Mixing bowl
- Cutting board
- Rolling pin
- Spatula
- Tongs
- Meat tenderizer
- Saucepan
- Pot
- Stove
- Colander
- Paper towel
- Measuring cup
- Measuring spoon
- Whisk
- Skillet
- Plate
Ingredients
- 12-13 oz. Water, room temperature
- 1/2 oz. Yeast, dried instant
- 1.15 lb. Bread flour
- 3 oz Instant mashed potato flakes
- 1/2 oz. salt
- 1 1/2 oz, Extra-virgin olive oil
- 1 lb. Boursin or tapenade, or pesto
- 2 lbs. arugula
- 1 1/2 cups sundried tomatoes
- 15 ea, Eggs, scrambled
- 1/2 cup Parmesan cheese, grated
- 3/4 cup Vinaigrette
- 2 lbs. Yukon gold potatoes
- 1 qt. Canola oil, for frying
- Salt
- pepper
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