Cappellari curry crumble egg salad pizza with baked potato hash browns

serves two

10 oz (300 g) pizza dough

Preheat oven to 400° F (200° C), roll and bake pizza dough with olive oil, oregano, salt and pepper.  Punch down the dough
with a fork to prevent bubbling.

Egg salad
1 cup (250 ml) iceberg lettuce, washed and dried, shredded
2-3 pieces of asparagus, sliced
¼ red bell pepper, julienned
2 hard boiled eggs, peeled, quartered
2 tsp (10 ml) Caesar dressing

Toss lettuce, asparagus and pepper with Caesar dressing.  Lightly dress eggs separately.

Cappellari curry crumble
1 celery stock, rinsed, peeled, diced
½ small parsley root, peeled, diced
2 fresh green chilies, chopped
4-5 tbsp (60-75 ml) olive oil
½ tsp (2.5 ml) curry powder
½ tsp (2.5 ml) ground turmeric
½ cup (125 ml) Cappellari breadcrumbs original

In a sauté pan heat olive oil on medium heat, sauté celery, parsley root and chilies until lightly toasted.
Add curry powder and ground turmeric, toast about 20 seconds while stirring.
Add Cappellari breadcrumbs and toast 30 seconds while stirring.  Remove from the heat

Top pizza with egg salad and Cappellari curry crumble.

Baked potato hash browns
1 large russet potato, peeled, shredded
¼ cup (60 ml) Cappellari breadcrumbs hot pepper & Asiago
2 tbsp (30 ml) clarified butter*
Olive oil, to drizzle
Salt, pepper

*Clarified butter
In a saucepan melt 3 tbsp (45 ml) butter slowly on low heat.  Remove the pan from the heat and let stand for 5 minutes.
Skim the foam from the top, slowly pour the clarified butter into a container and discard the milky solids in the bottom of the pan or save for a soup.

Rinse, peel and shred potatoes with a large cheese grater, pat dry with paper towels.  Mix potato, breadcrumbs, clarified butter, salt and pepper.  Form into patties, drizzle with olive oil and bake in a preheated 425° F (220° C) oven on an oven tray lined with
parchment paper 10-15 minutes on each side or until golden brown and crispy.

Plate and serve