Texas Border Breakfast Pizza
This is truly a recipe for those who can eat pizza any time of the day!
- 1 package active dry yeast
- 1/2 cup warm water (105
to 115 degrees F)
- 4 cups unbleached high-gluten flour
- 1 tablespoon salt
- 1 teaspoon ground pepper
- 1/4 cup olive oil
- 1/2 cup warm water
Topping for each small pizza (6 pizzas total)
- 1 teaspoon
- 1 heaping tablespoon refried beans or black beans seasoned with onions, cilantro, cumin, chili powder, salt, pepper
- 1 to 2 ounces lightly
- 1 scrambled egg
- 1 to 2 ounces Wisconsin Monterey jack cheese,
- 1 to 2 ounces Wisconsin sharp cheddar cheese, shredded
- To Make Dough: Dissolve yeast with 1/2 cup warm water, stir well, set aside.
- In a mixing bowl, combine flour, salt and ground pepper.
- Add olive oil to yeast mixture and stir well.
- Add yeast/oil mixture to flour. Add additional 1/2 cup warm water. Knead dough
in bowl until it comes together in a compact ball. Turn dough out of bowl onto work
surface and knead for 5 to 6 minutes until dough is smooth and not sticky.
- Put one teaspoon olive oil in mixing bowl.
- Place dough in the bowl and turn it twice to coat with oil. Cover bowl with plastic
wrap and a kitchen towel and set in warm place to rise until double in bulk, about
1 1/2 hours.
- Punch down dough, turn it out of bowl onto work surface and knead for 2 minutes.
- Divide dough into 6 equal pieces (if not using all of the dough, extra can be
wrapped and frozen).
- Roll each piece of dough into a circle 6 to 7 inches in diameter and about 1/8
- To Assemble Pizza: Spread salsa over crust and spread beans over salsa.
- Layer additional toppings in this order: chorizo, scrambled egg, Monterey jack
and sharp cheddar.
- Bake pizzas at 475 degrees F for 8 to 10 minutes until crust is brown and cheese
starts to get brown and bubbly.
One large pizza can be made in place of individual pizza. Use a flat 16
inch diameter pizza pan.
By Chef Daniel Hammer
Reprinted with permission from
the Wisconsin Milk Marketing Board.