Mexican Breakfast Pizza
A breakfast pizza with a Mexican twist! Topped with a chipotle tomato sauce, crumbled Mexican chorizo, shredded cheese, and eggs.
- Prep time
- 13 min
- Cook time
- 27 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 (13.8-ounce) package refrigerated pizza dough
- 1/4 pound Mexican chorizo ((homemade or store bought))
- 1/2 tablespoon olive oil
- 1 clove garlic, (minced)
- 3/4 cup tomato sauce ((or half of a 15-ounce can))
- 1 chipotle pepper in adobo sauce, (minced)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 pinch ground cumin
- 1 1/2 cups shredded Monterey Jack cheese, (divided)
- 4 large Pete and Gerry’s Organic Eggs
- sour cream or Mexican crema
- crumbled Cotija cheese
- chopped cilantro
- diced red onions
Instructions
- 1
Preheat the oven to 400°F. Roll the pizza dough out into a 12-inch circle and transfer to a large pizza pan.
- 2
Prick the dough all around with a fork and bake for 6 minutes.
- 3
While the dough is baking, heat a medium skillet over high heat. Add the chorizo and cook for 5-7 minutes, until browned and cooked through. Transfer the cooked chorizo to a plate lined with paper towels and set aside.
- 4
Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds, until fragrant.
- 5
Add the tomato sauce, chipotle pepper, oregano, onion powder, basil, salt, black pepper and cumin. Stir to combine and bring to a boil. Remove from heat.
- 6
Spread the pizza sauce on top of the pre-baked pizza dough, then top it with 1 cup of the shredded cheese, followed by the crumbled chorizo, and then the remaining 1/2 cup of shredded cheese.
- 7
Create 4 little wells in the dough using the back of a spoon, and then gently crack in an egg into each well.
- 8
Return the pizza to the oven and bake for 13-15 more minutes, or until the whites of the eggs are set.
- 9
Garnish the pizza with cilantro, red onions, and sour cream or Mexican crema before serving.