I have to admit, there’s a fair amount of foodporn that goes down in my kitchen. It’s usually spontaneous, unplanned, uninhibited & completely naughty. This chorizo breakfast pizza is a great example of my reckless abandon in the kitchen. It is definitely of the foodporniest things I’ve ever made. Delish to the max! For a nice twist, use my Pumpkin Pizza Dough recipe.
Half a recipe’s worth of my Regular or Pumpkin Pizza Dough
6 scallions, chopped into rings
1 link Spanish chorizo, chopped
6 slices Canadian bacon, chopped
1 1/2 cups mozzerella cheese, shredded
1/2 cup Parmigiano-Reggiano cheese, shredded
3 large eggs
AP or Whole Wheat Flour, for rolling out the dough
You’ll want to use a pizza stone if you have one, it makes the crispiest pizza! If not, you can put your dough on a pizza or sheet pan.
Preheat your oven to 500F.
Toss the chopped chorizo and Canadian bacon into a pan and saute until it’s crispy and brown.
Flour your work surface and roll out your dough into about 12 inches in diameter.
Now it’s time to add your toppings! First, sprinkle your mozzerella
Then sprinkle on the chorizo, Canadian bacon, scallions, and Parm.
Place the pizza into the oven, and bake for 5-7 minutes, until the edges start to brown and the cheese begins melting.
Once the cheese is melting, crack your eggs into the center of the pie.
Cook until pizza crust is crisp, the egg whites are set and the yolk is still runny, because really, that’s the best part of this whole experience.