Grilled Breakfast Pizza with Torn Potato Croutons Arugula, Tomato and Egg
Start your morning with this delightful grilled breakfast pizza with torn potato croutons, arugula, tomato and egg.
- 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
- In a mixing bowl, sprinkle the yeast over the water and allow it to disolve and sit till foamy; 5 to 10 minutes.
- Mix together the flour and the potato flakes.
- 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.
- Preheat a grill.
- 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.
- 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
- Cook the potatoes in boiling salted water until tender and drain.
- Tap each potato with a mallet or the bottom of a small sauce pot until the potato cracks.
- Tear each potato into ½ – ¾-inch chunks with a craggy irregular shape.
- Set these aside to cool and steam dry. Your goal is to create tender pieces of potato with extra surface area.
- 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.
- Drain the potatoes on an absorbent towel and season with salt and pepper.
- Serve immediately or hold warm for up to 30 minutes.