MEXICAN BREAKFAST PIZZA

A breakfast pizza with a Mexican twist! Topped with a chipotle tomato sauce, crumbled Mexican chorizo, shredded cheese, and gently cracked eggs,

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Radish
Persimmon
Carrot

This recipe is easy to make and perfect for weekend mornings and brunch gatherings.

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Onion
Veggies

Ingredients

– refrigerated pizza dough – Mexican chorizo  – olive oil – garlic – tomato sauce – chipotle pepper in adobo sauce – dried oregano – onion powder – dried basil – kosher salt – black pepper – ground cumin – Monterey Jack cheese – Organic Eggs – sour cream or Mexican crema – crumbled Cotija cheese – chopped cilantro – diced red onions

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.

INSTRUCTIONS

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.

Artichoke
Radish
Persimmon
Carrot

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

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.

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