• Potato Breakfast Pizza


    Yield: 10 each 4 ounce pieces

    • Ingredients
    • Water, body warm
      12-13 oz. - 70%
    • Yeast, dried instant
      ½ oz. - 2.7%
    • Bread flour
      1.15 lb. - 100%
    • Instant mashed potato flakes
      3 oz. - 16%
    • Salt
      ½ oz. - 2.7%
    • Extra-virgin olive oil
      1½ oz. - 8%

    • Ingredients
    • Boursin or tapenade, or pesto
      1 lb.
    • Arugula
      2 lb.
    • Sundried tomatoes
      1.5 cup
    • Eggs, scrambled
      15 ea.
    • Parmesan cheese, grated
      ½ cup
    • Torn Potato Croutons
      1 recipe
    • Vinaigrette
      ¾ cup

    Torn Potato Croutons

    Yield: 6 cups

    • Ingredients
    • Yukon gold potatoes
      2 lb.
    • Canola oil, for frying
      1 qt.
    • 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. 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 chuncks with a craggy iregular shape. Set these aside to cool and steam dry. Your goal is to creat tender pices of potato with extra surface area.
    2. 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 immeditely or hold warm for up to 30 minutes.