Potato Breakfast Pizza

CIA Chef Bill Briwa demonstrates how to make a grilled breakfast pizza. He adds instant mashed potatoes into the pizza dough to create a softer dough that holds together and retains moisture exceptionally well. The pizza is topped with creamy goat cheese, crispy fried Yukon Gold potatoes, scrambled eggs, arugula, and sundried tomatoes.    

Recipe at:

http://www.ciaprochef.com/potatoes/recipe4/

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