Mexican Breakfast Pizza

596D36C6-2447-42CD-8EEA-E9F16A433D0EUse store bought pizza crust to make this recipe a breeze. Heat oven to 500 degrees. Season pizza stone or sheet pan with canola oil. (The oil must be able to stand up to high heat so no olive oil please!)

Using your hands and a little extra flour gently to work the dough into a circle.  To do this without making holes in the dough, avoid pressing your hands in the middle of the dough and stretch towards the outside if the dough.  Place the dough on the pizza stone and cook for about 8 minutes.  Pre-cooking the dough will ensure a crispy crust without over cooking the toppings.  This step would not be needed if you had a pizza oven that could achieve a very high temperature, but since this recipe is written for home cooks, it helps to do.

Remove the stone from oven and add about 1/2 C. to 2/3 C. of salsa, spreading it out with a ladle or spoon to cover all but the ends of the crust. Add a handful of fresh baby spinach leaves.  Then crack three eggs, once at a time, and drop them on the pizza in various places – the spinach and crust will keep it from dripping off while it cooks.  Add about 1 C. grated Cheddar cheese over top and bake about 8-10 minutes.  Remove from oven when the cheese is fully melted and the egg whites are firm, and  add slices of avocado.  Sprinkle with chopped cilantro (optional).

 

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