Servings: 4 people
Equipment
Ingredients
Dough:
- 1 ball of pizza dough 12–14 inch
- 1 tbsp olive oil for brushing crust
Sauce (Optional):
- 1/4 cup sour cream or crema base layer
Toppings:
- 3/4 cup cooked chorizo crumbled
- 1 cup Yukon gold potatoes thinly sliced and roasted
- 3 large eggs
- 1/2 cup shredded mozzarella
- 1/4 cup grated Monterey Jack cheese
- 2 tbsp fresh cilantro chopped
- 1/4 tsp smoked paprika
- Salt and pepper to taste
Instructions
Preparation:
- Preheat oven to 500°F (260°C). Place pizza stone inside if using.
- Roast potatoes: Toss potato slices in olive oil, salt, and pepper. Roast on a baking sheet for 10–12 minutes or until golden and soft.
- Cook chorizo: In a skillet over medium heat, cook crumbled chorizo for 5–7 minutes. Drain excess oil.
- Shape the dough: Roll out pizza dough on a floured surface into a 12-inch round. Place on parchment or a pizza peel.
Assembly:
- Base layer: (Optional) Spread a thin layer of sour cream or crema.
- Add cheese: Sprinkle mozzarella and Monterey Jack evenly.
- Add toppings: Layer roasted potatoes and cooked chorizo.
- Crack eggs: Gently crack 2–3 eggs over the pizza. Sprinkle smoked paprika, salt, and pepper.
- Bake: Transfer to oven and bake for 10–12 minutes until crust is golden and eggs are just set.
- Garnish: Top with fresh cilantro and a pinch more paprika.
Notes
- For runnier yolks, add eggs halfway through baking.
- Sub regular potatoes with sweet potatoes for a twist.
- Drizzle with hot sauce or avocado crema for an extra kick.
- You can use pre-cooked pizza crust for a quicker version.
Tried this recipe?Let us know how it was!
