Texas Border Breakfast Pizza
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 1-3/4 Hrs.
Cook Time: 10 Min.
Prep Time: 1-3/4 Hrs.
Cook Time: 10 Min.
What you need:
Dough:
* 1 pkg. active dry yeast
* 1/2 c. warm water (105° to 115°F)
* 4 c. unbleached high-gluten flour
* 1 Tbsp. salt
* 1 tsp. ground pepper
* 1/4 c. olive oil
* 1/2 c. warm water
Topping for each small pizza (6 pizzas total):
* 1 tsp. medium salsa
* 1 Tbsp. refried beans or black beans seasoned with onions, cilantro, cumin, chili powder, salt ,pepper
* 1-2 oz. lightly sauteed chorizo
* 1 scrambled egg
* 1-2 oz. Wisconsin Monterey Jack, shredded
* 1-2 oz. Wisconsin Sharp cheddar, shredded
* 1 pkg. active dry yeast
* 1/2 c. warm water (105° to 115°F)
* 4 c. unbleached high-gluten flour
* 1 Tbsp. salt
* 1 tsp. ground pepper
* 1/4 c. olive oil
* 1/2 c. warm water
Topping for each small pizza (6 pizzas total):
* 1 tsp. medium salsa
* 1 Tbsp. refried beans or black beans seasoned with onions, cilantro, cumin, chili powder, salt ,pepper
* 1-2 oz. lightly sauteed chorizo
* 1 scrambled egg
* 1-2 oz. Wisconsin Monterey Jack, shredded
* 1-2 oz. Wisconsin Sharp cheddar, shredded
What to do:
To Make Dough:
1. Dissolve yeast with 1/2 c. 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 c. 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 min. until dough is smooth and not sticky. Put 1 tsp. 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 hrs.
2. Punch down dough, turn it out of bowl onto work surface and knead for 2 min. 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-in. in diameter and about 1/8-in. thick.
To Assemble Pizza:
1. Spread salsa over crust and spread beans over salsa. Layer additional toppings in this order: chorizo, scrambled egg, Monterey Jack and Sharp Cheddar cheese. Bake pizzas at 475° F for 8 to 10 min. until crust is brown and cheese starts to get brown and bubbly.
Note: One large pizza can be made in place of individual pizza. Use a flat 16 in. diameter pizza pan.
1. Dissolve yeast with 1/2 c. 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 c. 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 min. until dough is smooth and not sticky. Put 1 tsp. 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 hrs.
2. Punch down dough, turn it out of bowl onto work surface and knead for 2 min. 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-in. in diameter and about 1/8-in. thick.
To Assemble Pizza:
1. Spread salsa over crust and spread beans over salsa. Layer additional toppings in this order: chorizo, scrambled egg, Monterey Jack and Sharp Cheddar cheese. Bake pizzas at 475° F for 8 to 10 min. until crust is brown and cheese starts to get brown and bubbly.
Note: One large pizza can be made in place of individual pizza. Use a flat 16 in. diameter pizza pan.