Breakfast Pizza with Chorizo & Eggs

1

Preheat the oven to 500℉.

2

Heat a medium skillet over medium heat and then add the chorizo. Cook, breaking it apart with the back of a spoon, until cooked through, about six to eight minutes. Remove and set aside on a paper towel lined plate.

3

Drizzle the oil into a 9 or 10” cast iron skillet and shape the pizza dough into the pan, creating a crust with your fingers.

4

Spoon the pizza sauce onto the dough and spread it evenly. Top with the cheese. Transfer to the oven and bake for ten minutes.

5

Remove the skillet and reduce the oven temperature to 450℉.

6

Top the pizza with chorizo and use the back of a spoon to make three divots in the dough. Crack the eggs one at a time into a glass and then pour into the divots. Season the eggs with salt and pepper.

7

Return the skillet to the oven and bake for eight to ten minutes longer, until the whites are set and the yolks are still runny and the pizza is cooked through.

8

Use a silicone spatula to remove the pizza and set aside on a cutting board. Top with red onion, avocado, cilantro and cotija (if using). Slice and enjoy!

9

Substitutions: Gluten-Free: use a gluten-free pizza dough. No oaxaca cheese: use mozzarella cheese. No cotija cheese: use feta, or omit.