Post by nini on Mar 21, 2007 19:57:57 GMT -5
Amigos Brunch Pizza
Ingredients:
• 1 Prepared 12" Gourmet Pizza Crust (homemade works good)
• 1 lb chorizo, crumbled
• 1 16 oz can refried black beans
• 1 tbsp extra virgin olive oil
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 1 1/2 cups bottled medium chunky-style salsa (i use pace)
• 9 eggs, lightly beaten with 1/2 tsp EACH of salt and pepper
• 6 green onions, chopped
• 1/4 cup chopped cilantro
• 2 cups grated Asiago cheese ( i use a white meixcan queso)
•
Method:
Preheat oven to 425 degrees. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place crust on the parchment-lined pan. Mist the crust and rim with olive oil. In a non-stick skillet over medium heat, cook chorizo, breaking up with spoon while cooking. After the chorizo is completely cooked remove from pan and place on paper towels to drain. Wipe out skillet with paper towel and heat olive oil; when hot add chopped onions and cook and stir for 4 minutes. Add garlic to skillet, cook and stir an additional minute. Spread refried beans over surface of prepared pizza crust, top with sauteed onions and garlic and then spoon salsa on evenly. Scramble eggs in nonstick skillet until just set and not runny. Do not overcook. Spread eggs over salsa, then scatter green onions and cilantro over surface; top with cheese. Place in hot oven to bake for 10 minutes. To crisp the crust remove from parchment-lined pan and place directly on the oven rack for 3 additional minutes.
Ingredients:
• 1 Prepared 12" Gourmet Pizza Crust (homemade works good)
• 1 lb chorizo, crumbled
• 1 16 oz can refried black beans
• 1 tbsp extra virgin olive oil
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 1 1/2 cups bottled medium chunky-style salsa (i use pace)
• 9 eggs, lightly beaten with 1/2 tsp EACH of salt and pepper
• 6 green onions, chopped
• 1/4 cup chopped cilantro
• 2 cups grated Asiago cheese ( i use a white meixcan queso)
•
Method:
Preheat oven to 425 degrees. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place crust on the parchment-lined pan. Mist the crust and rim with olive oil. In a non-stick skillet over medium heat, cook chorizo, breaking up with spoon while cooking. After the chorizo is completely cooked remove from pan and place on paper towels to drain. Wipe out skillet with paper towel and heat olive oil; when hot add chopped onions and cook and stir for 4 minutes. Add garlic to skillet, cook and stir an additional minute. Spread refried beans over surface of prepared pizza crust, top with sauteed onions and garlic and then spoon salsa on evenly. Scramble eggs in nonstick skillet until just set and not runny. Do not overcook. Spread eggs over salsa, then scatter green onions and cilantro over surface; top with cheese. Place in hot oven to bake for 10 minutes. To crisp the crust remove from parchment-lined pan and place directly on the oven rack for 3 additional minutes.
