My Meals are on Wheels

The Sunday Pizza – Texas Border Breakfast Pizza

This week’s Sunday Pizza is a Texas Border Breakfast Pizza. You can serve this anytime of the day, Breakfast, Lunch, or Dinner! Salsa, Refried Beans, Onions, Chorizo, Spices, and Cheese make up this delicious Pizza! This one is from the CooksRecipes website which is stocked full of healthy and delicious recipes. http://www.cooksrecipes.com/index.html

Texas Border Breakfast Pizza

Recipe Ingredients:

Dough:
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1/2 cup warm water (105°F to 115°F)
4 cups unbleached high-gluten flour
1 tablespoon salt
1 teaspoon ground black pepper
1/4 cup olive oil
1/2 cup warm water

Topping for each small pizza (6 pizzas total):
Medium salsa
1 tablespoon refried beans or black beans seasoned with onions, cilantro, cumin, chili powder, salt, pepper
1 to 2 ounces lightly sautéed chorizo
1 scrambled egg
1 to 2 ounces Wisconsin Monterey Jack, shredded
1 to 2 ounces Wisconsin Sharp cheddar, shredded

Cooking Directions:

1 – To Make Dough: Dissolve yeast with 1/2 cup 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 cup 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 minutes until dough is smooth and not sticky. Put 1 teaspoon 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 hours.
2 – Punch down dough, turn it out of bowl onto work surface and knead for 2 minutes. 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-inches in diameter and about 1/8-inch thick.
3 – To Assemble Pizzas: Spread salsa over crust and spread beans over salsa. Layer additional toppings in this order: chorizo, scrambled egg, Monterey Jack and sharp cheddar cheese.
4 – Bake pizzas at 475°F (245°C) for 8 to 10 minutes until crust is brown and cheese starts to get brown and bubbly.
Makes 6 servings.

http://www.cooksrecipes.com/pizza_recipes/texas_border_breakfast_pizza_recipe.html