Breakfast test kitchen this AM -- polenta pizza crust (polenta, almond milk, Gluten free flour, baking powder, salt) in skillet (finish in oven); combined with roasted garlic, morel mushrooms and fiddlehead ferns. Pop in oven for 10 minutes @ 400. Remove, crack egg on top and then pop in oven for another 5-6 minutes. Topped with greens and shaved manchego.
#norecipe #glutenfree #vegetarian