A fresh twist on the ultimate breakfast pizza. Packed with flavour, to set you up for any day, brought to you by Gozney Ambassador Jhy aka @devouredpopup.
FEATURED PRODUCTS
- Gozney Roccbox
- Gozney Pizza Server
- Gozney Roccbox Turning Peel
- Gozney Infrared Thermometer
- Gozney Pizza Rocker
INGREDIENTS
- Creme Fraiche (6oz / 170g)
- Salt
- Pepper
- Shredded Part Skim Mozzarella (8oz / 226g)
- Prosciutto or Jamon Serrano (2-3 slices)
- Thinly Sliced Idaho Potato (1 potato Idaho medium / 6oz / 170g) o
- Extra Virgin Olive Oil
- Blueberry Jam
- Ricotta (50g / 1.7 Oz)
- Rosemary / Mint / Lavender
- Pecorino (2 tbsp / 1oz / 28g)
- Grated Parmesan (2 tbsp / 1oz / 28g)
DIRECTIONS
- Preheat your Gozney Roccbox or Dome to around 400°C/750°F.
- Roast the potatoes until tender.
- Next, mix the blueberry jam and ricotta and blend until processed and smooth.
- Now begin assembling. Spread a thin layer of creme fraiche along the base of your pizza dough. Top with a layer of the potatoes and add the mozzarella cheese.
- Place pizza in the Roccbox, turning regularly to ensure an even cook on each side.
- After cooking fully. Garnish with herbs, pecorino, parmesan, blueberry ricotta.
Courtesy of Gozney.