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The Ultimate Breakfast Pizza

By Chef Jhy

The Ultimate Breakfast Pizza

The Ultimate Breakfast Pizza

A fresh twist on the ultimate breakfast pizza. Packed with flavor, to set you up for any day, brought to you by Gozney Ambassador Jhy aka @devouredpopup.  


Creme Fraiche (6oz / 170g)  



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)  

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Step 1

Preheat your Gozney Roccbox or Dome to around 400°C/750°F.

Step 2

Roast the potatoes until tender.

Step 3

Next, mix the blueberry jam and ricotta and blend until processed and smooth.

Step 4

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.

Step 5

Place pizza in the Roccbox, turning regularly to ensure an even cook on each side.

Step 6

After cooking fully. Garnish with herbs, pecorino, parmesan, blueberry ricotta. Optional: Add garlic oil. Recipe here.

Recipe Contributor

Chef Jhy

Chef Jhy aka Jhy-Sizzle-Patty of Devoured Pizza in Kansas City, MO (@devouredpopup) is inspired to create dishes that give your palette a nudge by using a combination of ingredients in ways that make trying something new fun and exciting.


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