Chorizo Breakfast Flatbread

You can find this recipe at El Restaurante. 

Recipe courtesy of American Egg Board

Makes 12 servings

6 cups all-purpose flour

2 tbsp. sugar

2 tsp. salt

2 packages active dry yeast (0.25 oz. ea.)

2 oz. (1/4 cup) extra-virgin olive oil

16 oz. (2 cups) warm water (110° F/45° C)

1 lb. ground bulk chorizo sausage

10 oz. onion (1 small), diced

16 oz. (2 cups) tomato sauce

10 oz. (2 cups) fresh shredded russet potatoes, held in cool water

1 lb., 5 oz. frozen or liquid whole egg product OR 12 large eggs, beaten

4 oz. (1/2 cup) milk

1/2 tsp. pepper

1 oz. (1/2 cup) Parmesan cheese, shredded

8 oz. (2 cups) sharp cheddar cheese, shredded

1/4 cup arugula

2 tbsp. lime zest

    Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and warm water. Divide dough in half and form each into a ball. Let rest in bowls, covered with plastic wrap, for 30 minutes.

    Lightly oil two 16-inch pizza pans. Form crusts onto pans, bringing dough up on sides to hold egg mixture.

    In a large pan, brown sausage with onion. Pour off drippings; cool slightly.

    Heat oven to 375° F. Spread 1 cup tomato sauce onto each crust. Divide and sprinkle sausage mixture and drained potatoes over crusts.

    In a bowl, beat together eggs, milk and pepper.

    Bake for 28-30 minutes until crust is golden brown. Remove from oven. Sprinkle cheeses, spoon on cooked eggs and top with arugula and lime zest. Cut each pizza into 6 slices. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).