Mexican Breakfast Pizza Recipe

Whether it's breakfast, lunch, or dinner, it's always a good time to enjoy a pizza. Whoever said you couldn't eat pizza for breakfast was sorely mistaken and this Mexican breakfast pizza recipe proves it! While most of us know pizza for having a layer of crust, followed by red sauce, and then cheese and whatever other toppings you enjoy, there are several different ways to fix up a pizza, and it's especially fun to get creative. Not only can you enjoy this pizza bright and early in the morning, but it's got a fun Mexican spin with ingredients like salsa-filled eggs, chorizo, cotija cheese, and a cilantro lime crema that will knock your socks off. Trust us, each bite is bursting with flavor. 

Recipe developer Jessica Morone developed this fun Mexican breakfast pizza that will surely brighten up your morning. "This Mexican breakfast pizza is so full of delicious flavors that go so well together, and would make a perfect brunch dish," Morone shares. "When I was thinking about how to develop this recipe I wanted to use a lot of traditional Mexican ingredients in it. So that is why I put cornmeal in the crust and also included avocado, chorizo, cilantro, lime, Cotija and salsa." 

Since you'll be making the dough, the list for this recipe is pretty long but it's totally worth. You will need warm water, active dry yeast, granulated sugar, olive oil, all-purpose flour, cornmeal, salt, olive oil, onion, black pepper, and minced garlic. For the pizza toppings and sauce, be sure to get Mexican chorizo, eggs, salsa, shredded Monterey jack cheese, sour cream, mayonnaise, cilantro, lime juice, lime zest, cotija cheese, and an avocado.

Homemade dough tastes much better than store-bought and making your own isn't too tricky. To start the process, add warm water, yeast, and granulated sugar in a small bowl. Let the mixture sit for about 5-10 minutes, and once it gets foamy, add the olive oil. Set the bowl aside for the time being, since you won't need it just yet.

Grab a stand mixer and remove the bowl. Add the flour, cornmeal, and 1 teaspoon of salt. Turn the mixer on low and mix everything together for about 30 seconds. Then, add the yeast mixture to the same bowl and continue mixing on low until the dough forms a ball and pulls away from the sides of the bowl. Morone says you "can swap out the cornmeal pizza crust with pizza dough you buy at the store to save a little bit of time."

Lightly grease a bowl and transfer the dough ball to it. Cover the bowl with plastic wrap and place it a warm location. Let the dough rise until it's doubled in size. Alternatively, you can refrigerate the dough overnight.

Once the dough is ready, preheat the oven to 400 F and lightly grease a baking sheet. Flatten the dough into the desired shape you want to use for your pizza. Please note that the dough to be about ⅓-inch thick.

Use a fork to prick the dough and then pop it into the oven. Bake for about 10-12 minutes, until the dough turns golden brown. Please note that you are only partially baking it here.

While the dough bakes in the oven, you can begin prepping the veggies. Take out a medium-sized skillet and place it on your stove. Add ½ tablespoon of olive oil and let it get nice and hot. Then, throw in the diced onions and cook for about 2 minutes, stirring frequently until they soften. Then, add ⅛ teaspoon of salt and ⅛ teaspoon of pepper for a little flavor. Next, toss in one of the minced garlic cloves and cook for about a minute, until fragrant.

Add the chorizo to the same pan, making sure to break it up as you go. Leave it on the heat for about 6 minutes and once it's cooked through, remove it from the pan and place it in a clean bowl. Wipe out the pan well and place it back on your stove.

Add the last ½ tablespoon of olive oil to the pan and while you wait for it to get hot, crack the eggs into a mixing bowl. Whisk the eggs together until the whites and the yolks are fully incorporated. Pour the mixture into the pan and reduce the heat to medium-low. Then, add the last ⅛ teaspoon of salt and pepper for the eggs and let them cook for 30 seconds before scraping the bottom and the sides with a rubber spatula to get scrambled eggs. As the eggs cook, keep folding them every ten seconds to ensure they cook evenly.

Once the eggs are about ¾ of the way cooked, add the salsa to the same pan. Stir well to combine and let them cook for a few more seconds, so the eggs are fully cooked through.

Pizza, assemble! First, spoon the cooked eggs in an even layer over the pizza crust. Then sprinkle half of the Monterey jack cheese and chorizo over the top of the eggs. After the chorizo layer, add the remaining half of Monterey Jack cheese.

Pop the pizza back into the oven to cook for 5 minutes, so the cheese gets nice and melted.

Rather than red sauce on traditional pizza, this breakfast pizza features a cilantro-lime crema that compliments the eggs and chorizo oh-so-well. 

Grab a blender and add the sour cream, mayonnaise, cilantro, lime juice, lime zest, and the remaining ½ teaspoon of salt. You can also use a food processor in place of a blender. Simply blend the ingredients until smooth.

Once the pizza finishes baking, top it with spoonfuls of the cilantro lime crema. You can also add the avocado and a sprinkle of cotija cheese on top. Cut into slices and serve warm.

"You can keep leftover breakfast pizza wrapped in the fridge for up to 3 days, but you might want to replace the avocados on top of the leftover pizza because they get brown pretty quickly," Morone notes.