Mexican Breakfast Pizza
Eggs are even easier with this breakfast pizza that you can customize to your liking! Build your own or stick with the classics.
4-6
15 minutes
15 minutes
30 minutes
Ingredients
- 16-ounces pizza dough
- 1/2 cup flour
- 7-ounces pork chorizo
- 4 eggs
- 3 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup CHI-CHI’S® Salsa con Queso
- 1 tablespoon Mexican oregano
- 1 cup shredded Monterey Jack cheese
- 1/3 cup CHI-CHI’S® Thick & Chunky Salsa Medium
- 1 cup shredded low-moisture mozzarella cheese
- 3 green onions, chopped
- 1 tablespoon chopped Italian parsley
Directions
- Heat oven to 400°.
- Let dough come to room temperature.
- In medium pan, cook chorizo on medium-high heat for 5 minutes. Remove from pan and set aside.
- In small bowl whisk eggs, milk, salt and pepper.
- In same pan chorizo was cooked in, cook egg mixture on low-medium heat for 3-5 minutes, or until eggs are just scrambled. (They will cook more in oven, on pizza).
- Remove eggs from pan and set aside.
- On floured surfaced, roll pizza dough out until flat and about 1/4″ thick. Transfer dough to pizza stone or greased baking sheet.
- Spread CHI-CHI’S® Salsa con Queso on top of dough. Sprinkle Mexican oregano and Monterey Jack cheese.
- Add chorizo and scrambled eggs to pizza. Spoon small amounts of CHI-CHI’S® Thick & Chunky Salsa over top pizza.
- Add mozzarella cheese and green onions.
- Bake at 400° for 12-15 minutes or until cheese is melted and crust is crispy.
- Let cool slightly, garnish with parsley.