Chorizo + Egg Breakfast Pizza

chorizo breakfast pizza

I love to plan a good, weekend breakfast well before the week is even close to being over. Experimenting with different flavors in a frittata is always my go-to option. Or, even venturing out to try various crepes or breakfast sandwiches. But, never had I thought to try a pizza. After having an Italian breakfast pizza while out for brunch one morning, it inspired me to recreate the dish at home, with a different approach – Mexican flair.

And with great store-bought dough options at Trader Joes, Whole Foods, or almost any grocery store, it’s surprisingly very easy to make. The use of chorizo adds a subtle smokiness, while the crunch from radish and jalapeno freshen-up the hearty flavor of the sunny-side up eggs. Oh, and don’t forget to wash that scrumptious piece of pizza down with a margarita…we’ll call it brunch!

Chorizo + Egg Breakfast Pizza 1
Chorizo + Egg Breakfast Pizza 2
Chorizo + Egg Breakfast Pizza 3
Chorizo + Egg Breakfast Pizza 4
Chorizo + Egg Breakfast Pizza 5
Chorizo + Egg Breakfast Pizza 6

Chorizo & Egg Breakfast Pizza
Serves 6

1 lb prepared pizza dough (I prefer dough from Whole Foods and Trader Joes)
1/2 red onion, diced
1 lb chorizo (you can use 1/2 lb if you prefer your pizza less meat-heavy)
2 tomatoes, diced
1 cup Cojita Mexican cheese, crumbled
1/2 cup Monterey Jack cheese
6 eggs

For Topping:
1 radish, sliced thin
1 jalapeno, seeded and sliced thin
2 Tbsp red onion, diced
1/2 avocado
chopped chives
roughly chopped cilantro

Preheat oven to 450 degrees F. Place pizza stone in the oven to preheat on the lower third oven rack.

Prepare Dough:
Sprinkle flour on pizza dough and  flatten the dough with your hands on a slightly floured work surface. Roll the dough with a rolling pin, rolling from the center out, to create a flat disk. **To get the dough very thin, stretch the dough with hands at this point. (The dough does not have to resemble a perfect circle, it’s homemade so rustic-looking is good!)

Prep Chorizo:
In a medium-large skillet, sweat red onion until translucent. Add chorizo (slit open the sausage to remove it from the casing), crumble the chorizo with the back of a wooden spoon while browning (drain chorizo fat midway through cooking). Once browned and cooked, set aside.

Remove the heated pizza stone from the oven and lightly sprinkle flour over the stone. Add the pizza dough onto the stone. Brush olive oil over the pizza dough with a pastry brush (this will make the dough golden-brown).

Layer the pizza:
Begin layering the pizza: sprinkle half of the Cojita cheese and tomatoes over the pizza. Evenly add the crumbled, cooked chorizo-onion mixture. Add the Monterey Jack cheese and rest of the Cojita.

Bake the pizza at 450 degrees for 10 minutes, then take out of oven and crack the eggs over the top of the pizza, sprinkle salt and pepper over eggs. Add pizza back into the oven and bake for another 10 minutes, until the crust is golden brown and the eggs are set. **If you prefer your yolks to be cooked, not runny, add the eggs at the beginning of the pizza cooking time.

Before serving, add diced red onion, sliced radish, sliced jalapeno, chives, cilantro, and avocado to the top.

Chorizo + Egg Breakfast Pizza 7
Chorizo + Egg Breakfast Pizza 8


xo, d

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