Mexican Breakfast Pizza

5 from 3 votes

A breakfast pizza with a Mexican twist! Topped with a chipotle tomato sauce, crumbled Mexican chorizo, shredded cheese, and eggs.

Prep Time13

Cook Time27

Total Time40

Course: Breakfast

Cuisine: Mexican

Servings: servings

Preheat the oven to 400°F. Roll the pizza dough out into a 12-inch circle and transfer to a large pizza pan.
Prick the dough all around with a fork and bake for 6 minutes.
While the dough is baking, heat a medium skillet over high heat. Add the chorizo and cook for 5-7 minutes, until browned and cooked through. Transfer the cooked chorizo to a plate lined with paper towels and set aside.
Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds, until fragrant.
Add the tomato sauce, chipotle pepper, oregano, onion powder, basil, salt, black pepper and cumin. Stir to combine and bring to a boil. Remove from heat.
Spread the pizza sauce on top of the pre-baked pizza dough, then top it with 1 cup of the shredded cheese, followed by the crumbled chorizo, and then the remaining 1/2 cup of shredded cheese.
Create 4 little wells in the dough using the back of a spoon, and then gently crack in an egg into each well.
Return the pizza to the oven and bake for 13-15 more minutes, or until the whites of the eggs are set.
Garnish the pizza with cilantro, red onions, and sour cream or Mexican crema before serving.

For a sweeter and flakier crust, you could use a tube of crescent roll dough instead.
For a shortcut on the pizza sauce, you can use your favorite store-bought pizza sauce instead and simply mix in a minced chipotle pepper in adobo sauce.
If you don't have Monterey Jack cheese, you can use any other melty cheese instead. Mozzarella or Chihuahua cheese are great options.