Approximate values estimated by AI
Southwestern Breakfast Pizza
75% authentic · Tex-Mex
A vibrant breakfast pizza with a Southwestern flair, featuring black beans, corn, chorizo, avocado, and a spicy salsa verde base.
Ingredients
- Pizza dough1 lb
- Chorizo sausage, casings removed1/2 lb
- Black beans, rinsed and drained1 cup
- Corn kernels (fresh or frozen)1/2 cup
- Salsa verde1/2 cup
- Large eggs4
- Shredded Monterey Jack cheese1 cup
- Avocado, sliced1
- Cotija cheese, crumbled1/4 cup
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven.
- 2
Cook the chorizo in a skillet over medium heat until browned and crumbled. Drain excess grease. Set aside.
- 3
In a bowl, whisk together the eggs, milk, salt, and pepper.
- 4
Heat olive oil in the same skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently, until softly scrambled but still moist. Remove from heat.
- 5
Stretch or roll out the pizza dough on a lightly floured surface.
- 6
Transfer dough to a pizza peel or parchment paper.
- 7
Spread the salsa verde evenly over the dough, leaving a border.
- 8
Scatter the black beans and corn over the salsa verde.
- 9
Distribute the cooked chorizo and scrambled eggs over the beans and corn.
- 10
Top with shredded Monterey Jack cheese.
- 11
Slide the pizza onto the preheated stone or baking sheet.
- 12
Bake for 10-15 minutes, until the crust is golden and the cheese is melted and bubbly.
- 13
Remove from oven. Top with sliced avocado and crumbled cotija cheese. Slice and serve.
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