© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lb. Yukon gold potatoes
Salt as needed
1 qt. canola oil, for frying
Salt to taste
Ground black pepper to taste
½ lb. Boursin
¾ c turkey breakfast sausage, sliced
15 ea. eggs, beaten
2 lb. arugula
1 ½ c sun dried tomatoes
¾ c vinaigrette, your choice
Salt to taste
Pepper to taste
½ c parmesan cheese, grated
Prepare your favorite pizza dough recipe, roll out and grill pizza dough.
For the 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 to ¾ inch chunks with a craggy irregular shape. Set these aside to cool and steam dry. Your goal is to creat tender pieces of potato with extra surface area.
Heat the oil in a medium pot to a temperature of 375F 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. Set aside.
Spread the grilled pizzas lightly with Boursin. Put the pizza in the oven to melt the cheese.
In the meanwhile, sautee the sliced turkey sausage until browned and crispy. Add the beaten eggs and scramble.
In a large bowl, mix the arugula, sun dried tomatoes, torn potato croutons, olive oil and vinegar, salt and pepper.
Top the pizza with the scrambed egg and turkey sausage mixture. Top this with the arugula salad and a dusting of grated parmesan cheese.