Pizza (Huevos Rancheros)

By chefbobby

Bring the traditional Mexican breakfast to the dinner table in a delightful new way.

Ingredients

• 1 Lb uncooked chorizo sausage links (casings removed) or bulk chorizo sausage
• 1 can (4.5 oz) Old El Paso chopped green chiles
• 1/2 Cup Old El Paso Thick 'n Chunky salsa
• 1 chipotle chile, chopped, plus 2 tablespoons adobo sauce (from 7-oz can chipotle chiles in adobo sauce)
• 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
• 3/4 Cup shredded mozzarella cheese
• 2 Tbsp Butter
• 8 eggs
• 2 Tbsp chopped fresh cilantro
• 2 ripe medium avocados, pitted, peeled and sliced

Details

Servings 8

Preparation

Step 1

1)Heat oven to 425°F.

2)In 12-inch nonstick skillet, cook chorizo over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Remove chorizo with slotted spoon; drain on paper towels. Drain all but 1 tablespoon drippings from skillet. Place chorizo in medium bowl; add green chiles, salsa, chipotle chile and adobo sauce; stir until well mixed. Set aside.

3)Spray 13x9-inch pan with CRISCO Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Prick pizza crust thoroughly with fork. Brush reserved 1 tablespoon chorizo drippings evenly over crust. Bake 8 to 9 minutes or until edges are light golden brown.

4)Spread chorizo mixture over partially baked crust. Sprinkle with cheese. Bake 8 to 10 minutes longer or until crust is deep golden brown.

5)Meanwhile, wipe out skillet. In skillet, melt 1 to 2 tablespoons butter over medium-high heat until hot. Break eggs and slip into skillet. Immediately reduce heat to low. Cover; cook 7 to 10 minutes or until whites and yolks are firm, not runny (eggs will cook together in skillet).

6)Cut pizza into 8 pieces. Separate eggs. Top each serving with 1 fried egg; sprinkle with cilantro. Serve with avocado slices.