I grew up in New York, therefore I grew up on Pizza. After graduating from The Culinary Institute of America I discovered that I could not digest gluten properly. I had to give up some of my favorite foods! For Christmas one year I just wanted to have some pizza, I had been craving it, and my self control was running out. For Christmas Brunch I am always trying to come up with new ways to serve eggs, so I decided to make a Pizza, a Breakfast pizza, with a crust that is completely Gluten Free by using a homemade Hash Brown as the Crust!!! It was a hit! The crisp crust, sweet and savory pizza sauce, melted cheese, salty prosciutto, sweet basil, and the runny egg yolk hit the spot, and became a Family brunch must!
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840 per serving
- 4 russet or idaho potatoes, Shredded
- 2 teaspoons salt
- 1/4 cup sweet onion, minced
- 3 tablespoons rice flour
- 3 tablespoons olive oil
- 3/4 cup pizza sauce
- 1/2 cup mozzarella cheese, shredded
- 1/8 cup pecorino romano cheese, shredded
- 4 Eggs
- 4 slices prosciutto di parma, chiffonade
- 8 leaves fresh basil, chiffonade
Sprinkle the shredded potatoes with the salt and let sit for 10 minutes. Turn out the potatoes into a large piece of cheese cloth. Ring out the moisture in the potatoes. Mix the potatoes with the minced onions, rice flour, and as much black pepper as desired to season.
Make Hash Brown "Crust"
Heat the oil in a non stick skillet over Medium-high heat. Lower to Medium and press the 1/4 of the potato mixture flat into the pan to form a flat round disk, like a pizza crust! Sear the potato mixture until golden brown on the first side, flip, sear until golden brown on the second side, remove to a paper towel to drain. Repeat with the remaining potato mixture using 1/4 of it per pizza crust (This recipe makes 4 pizzas)
Prep the Stone
Heat a pizza stone to 500 degrees in your oven. If you do not have a pizza stone you can use a cookie sheet.
Mix the mozzarella cheese and the pecorino cheese together. Pull oven rack with the preheated stone out of the oven, place all 4 pizza "crusts" onto the stone, top each with a layer of pizza sauce, some of the cheese mixture, and the prosciutto. Crack 1 egg onto the center of each pizza and top with some more of the cheese mixture.
Bake 5-8 minutes, or until the egg has reached your desired level of done-ness (easy, medium, hard).
top the pizzas with the fresh basil chiffonade