I was pumping gas into my car when I got the idea for this pizza. Seriously. I was standing there staring at a really gross looking poster of an utterly bland looking breakfast pizza with white sauce, and scrambled eggs, and processed meat all over it. You could buy it at the gas station for like $5.00 or something. And aside from being slightly grossed out, I was also slightly inspired. I thought, “I’d eat eggs on a pizza if it was done right.”
So I sat on the idea for a while. I couldn’t figure out what I would use as the sauce! Marinara didn’t seem very appealing for breakfast. White sauce seemed all wrong. And then it hit me – fire roasted canned tomatoes. Kinda like salsa. Also kinda like shashuka. Perfect.
As for the toppings I loaded it with crispy potatoes (cause, duh, more carbs please), onions, peppers, tons of spices, cotija cheese, pickled jalapeños, avocado, and lime juice. Just tell me this isn’t the best pizza you’ve ever had for breakfast.
I obviously used my Whole Wheat New York Style Pizza Dough for the crust here and cooked it in my favorite method (the cast iron skillet), but you could play around with store bought dough. If you are using my dough, just remember that you need to prep it 24-48 hours before you want to use it. And if you’ve never used a cast iron skillet to make a pizza – YOU ARE DOING PIZZA WRONG. Just trust me.
Mexican Breakfast Pizza
- 1 whole wheat pizza dough (use my NY Style Whole Wheat Pizza Dough or a premade version)
- 1 small russet potato, cubed
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1/2 bell pepper, sliced thin
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon pepper
- 1 tsp cornmeal (for sprinkling in skillet)
- 7 oz (1/2 can) canned fire roasted diced tomatoes
- 3-4 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 large hass avocado
- 1/2 cup cotija cheese, crumbled
- 1/4 cup pickled jalapenos
- 1/2 lime, juiced
Preheat your oven to 500 degrees.
Place a 12" cast iron skillet (or other oven safe pan) into the oven while it heats up.
Heat a large skillet or pan over medium-high heat. Add olive oil. Once hot, add in cubed potatoes. Let cook for 7 minutes, tossing occasionally. You want every side of the potato to get crispy.
Add onions, bell pepper, salt, chili powder, paprika, cumin and pepper to the pan. Toss until everything is evenly coated. Cook for another 3-5 minutes, tossing occasionally. (You want everything to soften slightly, but still have some crunch.) Take off heat and set aside.
Gently stretch your pizza dough to the size of your cast iron skillet. Once stretched, take the skillet out of the oven, sprinkle the bottom of the skillet with cornmeal. Lay your dough into the hot skillet.
Spread your fire roasted tomatoes along the crust (just as you would marinara sauce.)
Add potato mixture on top of the sauce and spread out evenly. Bake for 5 minutes.
After 5 minutes, remove pizza from oven, create 3-4 holes/divets in the pizza toppings to make room for your eggs. Crack eggs into each hole. Season with salt and pepper. Bake for 10 minutes.
After 10 minutes, remove pizza from oven. Top with cotija cheese, avocado, and pickled jalapeños. Squeeze lime juice over the top of the pizza.
Slice and serve.