Oh boy, do I have a special pizza recipe for you. As you know already, I live in Austin, Texas (ATX). Austin is known for it’s obsession with breakfast tacos, and they are damn good too. I decided to make my favorite breakfast taco into a pizza. Chorizo is delicious, and it adds a nice depth of flavor to this pizza. It is quick and easy to make. Enjoy it for breakfast, lunch or dinner!
We are getting closer to The Gluten-Free Pizza Party! We have added some amazing sponsors to the lineup. Sponsors include: Tito’s Vodka, Lonely Gourmet and Hail Merry. Are you a local business interested in becoming a Gluten-Free Pizza Party sponsor? Email me at: firstname.lastname@example.org
Breakfast Pizza with Chorizo
Makes 2 pizzas
- 2 pizza crusts, homemade or pre-made
- 12 ounces gluten-free chorizo, remove from casing
- ¼ cup chunky salsa, per pizza
- 2 cups shredded sharp cheddar, per pizza
- 2 eggs, per pizza
- 3 cloves garlic, minced
- 1/8 teaspoon salt, per pizza
- 1/8 teaspoon black pepper, per pizza
Pre-heat oven to 425 degrees Fahrenheit. Place pizza crusts on a cookie sheet or pizza pan. Pre-heat skillet to medium-high. Add chorizo and brown. Add garlic, eggs, salt and pepper. Scramble eggs with chorizo. Spread salsa on pizza crusts. Top with chorizo/egg mixture. Top with cheese and bake until cheese is melted and crusts are golden brown. Top with minced chives.
This recipe is linked to Slightly Indulgent Tuesday.
This is the seventh recipe installment for The Gluten-Free Pizza Fest 2011, hosted by ATX Gluten-Free. All pizza crusts kindly provided by Gluten-Free Kneads. Find where they are sold in Austin, or buy online here.