Grilled Breakfast Pizza with Torn Potato Croutons Arugula, Tomato and Egg

Breakfast pizza
Start your morning with this delightful grilled breakfast pizza with torn potato croutons, arugula, tomato and egg.
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  • Prep Time: 20 Min.
  • Cook Time: 60 Min.
  • Servings: 10



  • 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
  • 1.5 oz, Extra-virgin olive oil
  • 1 lb. Boursin or tapenade, or pesto
  • 2 lbs. arugula
  • 1.5 cup sundried tomatoes
  • 15 ea, Eggs, scrambled
  • 1/2 cup Parmesan cheese, grated
  • 3/4 cup Vinaigrette

Torn Potato Croutons

  • 2 lbs. Yukon gold potatoes
  • 1 qt. Canola oil, for frying
  • Salt and pepper to taste


  1. In a mixing bowl, sprinkle the yeast over the water and allow it to disolve and sit till foamy; 5 to 10 minutes.
  2. Mix together the flour and the potato flakes.
  3. Add the dry goods to the yeasted water and mix/knead by hand for 20 minutes or by machine with a dough hook for 10 minutes. Towards the end of mixing, add the olive oil. Cover the dough and allow to rise in a warm spot until doubled. Punch the dough down and divide into 4 ounce pieces. Allow the dough pieces to rest and relax covered till needed. Use within 1 hour or refrigerate for up to a day.
  4. Preheat a grill.
  5. On a floured board, roll the dough pieces into a round that is about 1/8 of an inch thick. Dust any excess flour from the dough and lay it onto the hot grill. When grill marks form, turn the dough 90°F and cook till lightly charred and blistered. Flip the dough and cook the second side. The cooking should only take about 2 minutes total. If it takes longer the dough is likely too thick.
  6. Spread the dough lightly with Boursin/tapenade/pesto as it comes from the grill. Top with a salad or arugula, tomatoes, egg and potato dressed with vinaigrette. Season with salt and pepper and top with a dusting of grated parmesan cheese.

Torn Potato Croutons

  1. Cook the potatoes in boiling salted water until tender and drain.
  2. Tap each potato with a mallet or the bottom of a small sauce pot until the potato cracks.
  3. Tear each potato into ½ – ¾-inch chunks with a craggy irregular shape.
  4. Set these aside to cool and steam dry. Your goal is to create tender pieces of potato with extra surface area.
  5. Heat the oil in a medium pot to a temperature of 375° F and fry the potato pieces in batches until deep golden brown and crispy – about 3 minutes.
  6. Drain the potatoes on an absorbent towel and season with salt and pepper.
  7. Serve immediately or hold warm for up to 30 minutes.

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