6 min listen
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ratings:
Length:
7 minutes
Released:
Jun 24, 2014
Format:
Podcast episode
Description
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/
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/
Released:
Jun 24, 2014
Format:
Podcast episode
Titles in the series (100)
Kale and Cannellini Bean Salad, with Pecorino Crisps and Creamy White Bean Dressing: With its earthy flavor, robust texture, and stellar nutritional accolades, it’s been hard to miss kale’s ascension to stardom. This kale salad with white beans, fennel, edamame, and a parmesan crisp is sure to please. In place of less healthful ingredien... by The Culinary Institute of America