South of the Border Breakfast-for-Dinner Pizza
Pizza for breakfast doesn't have to mean last night's leftovers. This breakfast pizza is healthy and fresh ... with no cardboard box aftertaste!
- 1 (12-inch) Boboli pizza crust
- ¼ cup canned chopped green chiles, drained
- 1/3 cup white onion, chopped
- 2 cups (8 oz) coarsely shredded pepper jack cheese
- 6 oz uncooked chorizo, cut into ½-inch chunks
- 2 tbsp unsalted butter
- 4 large eggs
- Kosher salt
- Freshly ground pepper
- Hot sauce and salsa, for serving (optional)
Position an oven rack in the center of the oven and place a baking stone, if using one, on the rack. Preheat oven to 500 degrees.
Remove the Boboli from the plastic bag and set aside the packet of tomato sauce. Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheet.
To top the pizza: Spread the pizza sauce over the crust, leaving a 1-inch border. Distribute the chiles and onion evenly over the sauce. Distribute the cheese evenly over the top. Arrange the chunks of chorizo in a singly layer over the cheese, pressing them lightly into the cheese.
Place the pizza in the oven on the rack or stone. Bake the pizza until the crust is crisp and a deep golden brown and the cheese is golden, about 10 minutes.
When the pizza is about 4 minutes from being done, melt the butter in a medium skillet over medium heat. Crack the eggs into the pan and sprinkle lightly with salt and a few grindings of pepper. Cook until the whites are set and the yolks are heated through but still runny.
Cut the pizza into fourths and transfer to warm plates. Using a spatula, slide an egg, sunny-side up (or over-easy), onto the top of each slice of pizza. Serve immediately with the hot sauce and salsa, if desired.
Submit!
