Mexican Breakfast Pizza Recipe
Whether it's breakfast, lunch, or dinner, it's always a good time to enjoy a pizza. Whoever said you couldn't eat pizza for breakfast was sorely mistaken and this Mexican breakfast pizza recipe proves it! While most of us know pizza for having a layer of crust, followed by red sauce, and then cheese and whatever other toppings you enjoy, there are several different ways to fix up a pizza, and it's especially fun to get creative. Not only can you enjoy this pizza bright and early in the morning, but it's got a fun Mexican spin with ingredients like salsa-filled eggs, chorizo, cotija cheese, and a cilantro lime crema that will knock your socks off. Trust us, each bite is bursting with flavor.
Recipe developer Jessica Morone developed this fun Mexican breakfast pizza that will surely brighten up your morning. "This Mexican breakfast pizza is so full of delicious flavors that go so well together, and would make a perfect brunch dish," Morone shares. "When I was thinking about how to develop this recipe I wanted to use a lot of traditional Mexican ingredients in it. So that is why I put cornmeal in the crust and also included avocado, chorizo, cilantro, lime, Cotija and salsa."
Gather the ingredients for this Mexican breakfast pizza
Since you'll be making the dough, the list for this recipe is pretty long but it's totally worth. You will need warm water, active dry yeast, granulated sugar, olive oil, all-purpose flour, cornmeal, salt, olive oil, onion, black pepper, and minced garlic. For the pizza toppings and sauce, be sure to get Mexican chorizo, eggs, salsa, shredded Monterey jack cheese, sour cream, mayonnaise, cilantro, lime juice, lime zest, cotija cheese, and an avocado.
Make the dough
Homemade dough tastes much better than store-bought and making your own isn't too tricky. To start the process, add warm water, yeast, and granulated sugar in a small bowl. Let the mixture sit for about 5-10 minutes, and once it gets foamy, add the olive oil. Set the bowl aside for the time being, since you won't need it just yet.
Grab a stand mixer and remove the bowl. Add the flour, cornmeal, and 1 teaspoon of salt. Turn the mixer on low and mix everything together for about 30 seconds. Then, add the yeast mixture to the same bowl and continue mixing on low until the dough forms a ball and pulls away from the sides of the bowl. Morone says you "can swap out the cornmeal pizza crust with pizza dough you buy at the store to save a little bit of time."
Let the dough rise
Lightly grease a bowl and transfer the dough ball to it. Cover the bowl with plastic wrap and place it a warm location. Let the dough rise until it's doubled in size. Alternatively, you can refrigerate the dough overnight.
Preheat the oven and bake the dough
Once the dough is ready, preheat the oven to 400 F and lightly grease a baking sheet. Flatten the dough into the desired shape you want to use for your pizza. Please note that the dough to be about ⅓-inch thick.
Use a fork to prick the dough and then pop it into the oven. Bake for about 10-12 minutes, until the dough turns golden brown. Please note that you are only partially baking it here.
Cook the onions and chorizo
While the dough bakes in the oven, you can begin prepping the veggies. Take out a medium-sized skillet and place it on your stove. Add ½ tablespoon of olive oil and let it get nice and hot. Then, throw in the diced onions and cook for about 2 minutes, stirring frequently until they soften. Then, add ⅛ teaspoon of salt and ⅛ teaspoon of pepper for a little flavor. Next, toss in one of the minced garlic cloves and cook for about a minute, until fragrant.
Add the chorizo to the same pan, making sure to break it up as you go. Leave it on the heat for about 6 minutes and once it's cooked through, remove it from the pan and place it in a clean bowl. Wipe out the pan well and place it back on your stove.
Scramble the eggs and add salsa
Add the last ½ tablespoon of olive oil to the pan and while you wait for it to get hot, crack the eggs into a mixing bowl. Whisk the eggs together until the whites and the yolks are fully incorporated. Pour the mixture into the pan and reduce the heat to medium-low. Then, add the last ⅛ teaspoon of salt and pepper for the eggs and let them cook for 30 seconds before scraping the bottom and the sides with a rubber spatula to get scrambled eggs. As the eggs cook, keep folding them every ten seconds to ensure they cook evenly.
Once the eggs are about ¾ of the way cooked, add the salsa to the same pan. Stir well to combine and let them cook for a few more seconds, so the eggs are fully cooked through.
Assemble the pizza
Pizza, assemble! First, spoon the cooked eggs in an even layer over the pizza crust. Then sprinkle half of the Monterey jack cheese and chorizo over the top of the eggs. After the chorizo layer, add the remaining half of Monterey Jack cheese.
Pop the pizza back into the oven to cook for 5 minutes, so the cheese gets nice and melted.
Make the cilantro lime crema
Rather than red sauce on traditional pizza, this breakfast pizza features a cilantro-lime crema that compliments the eggs and chorizo oh-so-well.
Grab a blender and add the sour cream, mayonnaise, cilantro, lime juice, lime zest, and the remaining ½ teaspoon of salt. You can also use a food processor in place of a blender. Simply blend the ingredients until smooth.
Add sauce and cheese to the pizza and serve
Once the pizza finishes baking, top it with spoonfuls of the cilantro lime crema. You can also add the avocado and a sprinkle of cotija cheese on top. Cut into slices and serve warm.
"You can keep leftover breakfast pizza wrapped in the fridge for up to 3 days, but you might want to replace the avocados on top of the leftover pizza because they get brown pretty quickly," Morone notes.
- ¾ cup warm water
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 3 tablespoons olive oil, divided
- 2 cups all-purpose flour
- ½ cup cornmeal
- 1 ¾ teaspoons salt, divided
- ¼ cup onion, divided
- ¼ teaspoon black pepper, divided
- 2 cloves garlic, minced, divided
- 4 ounces Mexican chorizo
- 4 large eggs
- ¾ cup salsa
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- 1 tablespoon mayonnaise
- 2 tablespoons cilantro
- 1 tablespoon lime juice
- zest of 1 lime
- ¼ cup crumbled cotija cheese
- 1 avocado, sliced
- In a measuring cup or small bowl combine the warm water (110-115 F), yeast, and granulated sugar. Let sit for 5-10 minutes until foamy. Add 2 tablespoons of olive oil to the yeast mixture. Set aside.
- In the bowl of a stand mixer with dough hook attachment, add the flour, cornmeal, and 1 teaspoon of salt. Mix together for about 30 seconds. With the mixer still running on low, add in the yeast mixture. Mix until the dough forms a ball and pulls away from the side of the bowl.
- Transfer the dough ball to a lightly greased bowl. Cover and allow to rise in a warm location until doubled in size (about 90 minutes), or refrigerate overnight.
- Preheat the oven to 400 F. Shape the dough into the desired shape on a lightly greased baking sheet until it is about ⅓-inch thick.
- Prick the dough all around with a fork and bake in the preheated oven for 10-12 minutes, until it just starts to turn golden brown.
- Meanwhile, add ½ tablespoon of oil to a medium skillet over medium heat. Once hot, add the diced onions and cook for 2 minutes, stirring frequently, until they start to soften. Sprinkle ⅛ teaspoon of salt and ⅛ teaspoon of pepper over the onions. Add one of the minced cloves of garlic to the pan and cook until fragrant, about a minute.
- Add the chorizo to the pan and cook, breaking it up, until it is just cooked through, about 6 minutes. Remove the chorizo from the pan to a separate bowl.
- Wipe out the pan, and place it back over medium heat. Add the remaining ½ tablespoon of olive oil to the pan.
- Crack the eggs into a mixing bowl and whisk together.
- Add the eggs to the hot pan, then reduce the heat to medium-low. Add ⅛ teaspoon of each salt and pepper to the eggs. Let the eggs cook for 30 seconds then use a rubber spatula to scrape the bottom and sides of the pan to form large scrambled egg curds. As the eggs cook, continue to fold them gently every ten seconds or so to help them cook evenly.
- Once the eggs are almost fully cooked, add the salsa to the pan with eggs. Stir the salsa and eggs together until combined and continue cooking until the eggs are just cooked.
- Spoon the salsa/eggs out of the skillet and spread evenly onto the partially baked pizza crust.
- Sprinkle half of the Monterey jack cheese over the eggs, then sprinkle the cooked chorizo over the cheese. Top with the remaining ½ cup of Monterey jack cheese.
- Return the pizza to the oven and bake for another 5 minutes, until the cheese has melted.
- While the pizza bakes, add the sour cream, mayonnaise, cilantro, lime juice, lime zest, and remaining ½ teaspoon of salt to a blender or food processor and blend until smooth.
- Once the pizza is baked, spoon the cilantro lime crema over the pizza, top with the sliced avocado and sprinkle the cotija cheese over everything. Cut and serve warm.
| Calories per Serving | 316 |
| Total Fat | 18.4 g |
| Saturated Fat | 6.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 88.1 mg |
| Total Carbohydrates | 26.9 g |
| Dietary Fiber | 2.7 g |
| Total Sugars | 2.6 g |
| Sodium | 370.9 mg |
| Protein | 11.4 g |
