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Breakfast Pizza with Chorizo and Candied Jalapeños

Breakfast Pizza with Chorizo and Candied Jalapeños

Inspired by The Farmer & The Seahorse.
Servings 1 pizza
Author Brandon Matzek


  • 1 ball of dough*
  • Olive oil
  • Kosher salt
  • 7 ounces part-skim mozzarella cheese
  • 9 ounces Mexican chorizo, cooked
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese
  • 1/4 cup Candied Jalapeño slices, see recipe above
  • 3 sunny side up eggs


  1. Preheat an oven to 500°F, and set an oven rack in the lowest possible position. Lightly coat a pizza pan with nonstick cooking spray.
  2. Stretch pizza dough into a round large enough to fit the pizza pan. Very lightly drizzle the dough with olive oil, using your hands to evenly spread the oil around. Sprinkle dough with a small pinch of kosher salt. Top pizza evenly with grated mozzarella cheese, then evenly scatter cooked chorizo over top. Sprinkle the surface of the pizza with a little kosher salt and black pepper, then dusting of Parmesan cheese.
  3. Transfer pizza to the oven on the lowest rack and cook until the crust is golden brown (bottom and crust) and the cheese is nice and bubbly (9 - 11 minutes). Finish the pizza with a scattering of Candied Jalapeño slices, and top with fried eggs. Season each egg with salt, pepper and a dusting of Parmesan cheese. Enjoy immediately!

Recipe Notes

*Normally I purchase a large or extra large ball of dough for all of my pizza recipes. Here I decided to go for a medium-sized ball of dough (10 ounces), because it's a good size to accommodate 1 9-ounce package of Mexican chorizo. If you use a large ball of dough, you may want to increase the topping amounts a bit. Or not! It's really not that big of a deal.