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Breakfast Pizza with Chorizo and Candied Jalapeños
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Breakfast Pizza with Chorizo and Candied Jalapeños

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

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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!

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.