A breakfast pizza with a Mexican twist! Topped with a chipotle tomato sauce, crumbled Mexican chorizo, shredded cheese, and gently cracked eggs, this recipe is easy to make and perfect for weekend mornings and brunch gatherings.
This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed here are my own.
This Mexican breakfast pizza is what brunch dreams are made of! Easy to make and a guaranteed crowd-pleaser, this pizza is topped with all my favorite things, including Mexican chorizo, shredded Monterey Jack cheese, and gently baked eggs.
It uses refrigerated pizza dough, so there’s no need to go through the hassle of making your own, and it’s such a fun way to eat your eggs in the morning.
This recipe can easily be doubled and would make a great dish to serve at holiday brunch gatherings.
After all, who can say no to pizza for breakfast?!
Ingredients you’ll need
This breakfast pizza is a family favorite because it’s so easy to make!
- Dough: You’ll need a 13.8-ounce tube of refrigerated pizza dough. It’s easy to find and is usually located next to the grocery store’s refrigerated biscuits and crescent roll dough.
- Pizza sauce: You’ll need some tomato sauce, chipotle peppers in adobo sauce (the kind that’s canned), garlic, and a few different seasonings like dried oregano, onion powder, dried basil, and ground cumin.
- Eggs: My go-to brand is Pete and Gerry’s Organic Eggs. They’re USDA Certified Organic, free range, and Certified Humane. Since I like my egg yolks still a little runny and jammy in the middle, it’s very important to me that they’re high quality, and Pete and Gerry’s is a brand I can trust!
- Chorizo: You can make your own Mexican chorizo (which I personally prefer because it’s not as greasy), or you can buy it at your local grocery store.
- Cheese: You’ll need shredded Monterey Jack. I recommend buying a block of it and shredding it yourself (I find it melts better), but you could use the pre-shredded kind to save time.
How to Make Mexican Breakfast Pizza
First, you’ll need to roll out the refrigerated pizza dough into a 12 or 13-inch circle. It doesn’t have to be perfectly circular, just do your best! I actually like the look of pizza when it’s not totally perfect. I call it “rustic.” Prick the dough with a fork all over and bake it in the oven for 6 minutes.
While it’s baking, cook the chorizo in a skillet until browned. I like to transfer the cooked chorizo to a plate lined with paper towels to get rid of any excess grease.
Then make the pizza sauce by cooking the tomato sauce in a saucepan with some olive oil, garlic, chipotle peppers in adobo sauce, and a few different seasonings.
Once all the toppings are ready, it’s time to layer it onto the pre-baked crust. First, spread out the pizza sauce, followed by some shredded cheese, cooked chorizo, and finally a little more cheese.
Then with the back of a spoon, create 4 little wells on the pizza where you want the eggs to sit. Then gently crack an egg into each well.
Bake the pizza for 13-15 more minutes, or until the whites of the eggs are set. You can cook it even longer if you prefer the egg yolks cooked. I would just check it every minute or so until the yolks are set.
Last but not least, top the pizza with a drizzle of Mexican crema or sour cream, some diced red onions, crumbled cotija cheese, and a little chopped cilantro.
The toppings really complement the smokiness of the pizza sauce, so don’t skip them!
Substitutions and Variations
- For a sweeter and flakier crust, you could use a tube of crescent roll dough instead.
- For a shortcut on the pizza sauce, you can use your favorite store-bought pizza sauce instead and simply mix in a minced chipotle pepper in adobo sauce.
- If you don’t have Monterey Jack cheese, you can use any other melty cheese instead. Mozzarella or Chihuahua cheese are great options.
Mexican Breakfast Pizza
Video
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
Toppings
- sour cream or Mexican crema
- crumbled Cotija cheese
- chopped cilantro
- diced red onions
Instructions
- Preheat the oven to 400°F. Roll the pizza dough out into a 12-inch circle and transfer to a large pizza pan.
- Prick the dough all around with a fork and bake for 6 minutes.
- 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.
- Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds, until fragrant.
- 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.
- 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.
- Create 4 little wells in the dough using the back of a spoon, and then gently crack in an egg into each well.
- Return the pizza to the oven and bake for 13-15 more minutes, or until the whites of the eggs are set.
- Garnish the pizza with cilantro, red onions, and sour cream or Mexican crema before serving.
Notes
- For a sweeter and flakier crust, you could use a tube of crescent roll dough instead.
- For a shortcut on the pizza sauce, you can use your favorite store-bought pizza sauce instead and simply mix in a minced chipotle pepper in adobo sauce.
- If you don’t have Monterey Jack cheese, you can use any other melty cheese instead. Mozzarella or Chihuahua cheese are great options.
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