Mexican Breakfast Pizza

🥄 Ingredients

• 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. 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. 2

   Prick the dough all around with a fork and bake for 6 minutes.

3. 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. 4

   Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds, until fragrant.

5. 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. 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. 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. 8

   Return the pizza to the oven and bake for 13-15 more minutes, or until the whites of the eggs are set.

9. 9

   Garnish the pizza with cilantro, red onions, and sour cream or Mexican crema before serving.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.