Mexican Breakfast Pizza Recipe
Prep Time:
2 hours
Cook Time:
17 minutes
Servings:
12 slices
Ingredients
  • ¾ cup warm water
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 3 tablespoons olive oil, divided
  • 2 cups all-purpose flour
  • ½ cup cornmeal
  • 1 ¾ teaspoons salt, divided
  • ¼ cup onion, divided
  • ¼ teaspoon black pepper, divided
  • 2 cloves garlic, minced, divided
  • 4 ounces Mexican chorizo
  • 4 large eggs
  • ¾ cup salsa
  • 1 cup shredded Monterey Jack cheese
  • ½ cup sour cream
  • 1 tablespoon mayonnaise
  • 2 tablespoons cilantro
  • 1 tablespoon lime juice
  • zest of 1 lime
  • ¼ cup crumbled cotija cheese
  • 1 avocado, sliced
Directions
  1. In a measuring cup or small bowl combine the warm water (110-115 F), yeast, and granulated sugar. Let sit for 5-10 minutes until foamy. Add 2 tablespoons of olive oil to the yeast mixture. Set aside.
  2. In the bowl of a stand mixer with dough hook attachment, add the flour, cornmeal, and 1 teaspoon of salt. Mix together for about 30 seconds. With the mixer still running on low, add in the yeast mixture. Mix until the dough forms a ball and pulls away from the side of the bowl.
  3. Transfer the dough ball to a lightly greased bowl. Cover and allow to rise in a warm location until doubled in size (about 90 minutes), or refrigerate overnight.
  4. Preheat the oven to 400 F. Shape the dough into the desired shape on a lightly greased baking sheet until it is about ⅓-inch thick.
  5. Prick the dough all around with a fork and bake in the preheated oven for 10-12 minutes, until it just starts to turn golden brown.
  6. Meanwhile, add ½ tablespoon of oil to a medium skillet over medium heat. Once hot, add the diced onions and cook for 2 minutes, stirring frequently, until they start to soften. Sprinkle ⅛ teaspoon of salt and ⅛ teaspoon of pepper over the onions. Add one of the minced cloves of garlic to the pan and cook until fragrant, about a minute.
  7. Add the chorizo to the pan and cook, breaking it up, until it is just cooked through, about 6 minutes. Remove the chorizo from the pan to a separate bowl.
  8. Wipe out the pan, and place it back over medium heat. Add the remaining ½ tablespoon of olive oil to the pan.
  9. Crack the eggs into a mixing bowl and whisk together.
  10. Add the eggs to the hot pan, then reduce the heat to medium-low. Add ⅛ teaspoon of each salt and pepper to the eggs. Let the eggs cook for 30 seconds then use a rubber spatula to scrape the bottom and sides of the pan to form large scrambled egg curds. As the eggs cook, continue to fold them gently every ten seconds or so to help them cook evenly.
  11. Once the eggs are almost fully cooked, add the salsa to the pan with eggs. Stir the salsa and eggs together until combined and continue cooking until the eggs are just cooked.
  12. Spoon the salsa/eggs out of the skillet and spread evenly onto the partially baked pizza crust.
  13. Sprinkle half of the Monterey jack cheese over the eggs, then sprinkle the cooked chorizo over the cheese. Top with the remaining ½ cup of Monterey jack cheese.
  14. Return the pizza to the oven and bake for another 5 minutes, until the cheese has melted.
  15. While the pizza bakes, add the sour cream, mayonnaise, cilantro, lime juice, lime zest, and remaining ½ teaspoon of salt to a blender or food processor and blend until smooth.
  16. Once the pizza is baked, spoon the cilantro lime crema over the pizza, top with the sliced avocado and sprinkle the cotija cheese over everything. Cut and serve warm.