Kickin’ things off with this “breakfast” pizza, because…well, do I really need to explain why?
I’d happily eat this for breakfast, lunch, or dinner. But be warned: It’s incredibly filling. My husband and I regularly eat for four (no judgments!), but we did leave one slice behind when I made this. Just couldn’t possibly have one more bite.
The good news? No special equipment required: A pizza stone is helpful (this one is my favorite), but you could totally use a cookie sheet too. The key is getting the cooking surface hot—and I mean super hot. And adding some flour or cornmeal…don’t forget that or you’ll have a sticky mess on your hands.
-2 links of chorizo
-Flour, for dusting
-Pizza dough (use actual dough—even if you buy it—not that pre-cooked stuff), at room temperature
-1 onion, sliced
-1/2 pint cherry tomatoes, halved
-Pesto (I made my own kale pesto but regular ol’ store-bought is just as good and way easier)
1. Preheat your oven to 500 degrees F. Put your pizza stone in the oven while it preheats.
2. Meanwhile, squeeze chorizo out of its casing and cook, breaking apart, on the stovetop until browned.
3. Once your oven has preheated, dust your pizza stone with a light sprinkle of flour. Stretch your dough and immediately place it on your pizza stone (admittedly, this takes some practice, but a squiggly pizza is just as tasty as a perfectly round pizza—fact). Bake for 5 minutes.
4. Turn heat down to 425 degrees F. Take your pizza out of the oven, sprinkle with sliced onions and halved cherry tomatoes. Bake for 10 minutes.
5. Take your pizza out of the oven and place small dollops of pesto throughout. Top with shredded mozzarella and crumbled chorizo. Crack eggs, one at a time, over your pizza evenly spaced throughout. Cook for another 10 minutes until crust is golden-brown and eggs are cooked. (Note: You may want to keep an eye on things here. Ovens and their temperatures can vary, so your crust/eggs may take a few minutes less or a few minutes more depending.)