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Breakfast is my favorite meal of the day, but it’s also the meal that I usually put the least amount of effort into. Typically, I just go out to eat if I want something more for breakfast, but nothing tastes better than homemade and I’d really like to start incorporating that feeling into my mornings more.
I’ve been craving chorizo lately, so I came up with this chorizo and potato breakfast pizza and I can’t get enough of it. I was even able to get my kids to eat it, which was exciting for me because they’ve been so picky lately, but of course, it’s pizza, so they loved it.
Breakfast is not a meal I like to wait around for, so I used Fleischmann’s® RapidRise® Yeast for this recipe because I wanted a quick and beautiful rise from my dough. I usually have these packets on hand because we like to make bread in our house, and with Fleischmann’s 150 years of experience, I trust the quality and taste I will be getting. Plus, I love how easy Fleischmann’s® RapidRise® Yeast is to use — just follow the instructions on the packet.
- The water for your dough should be 120° to 130°F. If you don’t have a thermometer, the water should feel warm to touch, but not hot or it will kill the yeast.
- Make sure your yeast is not expired or the dough won’t rise.
- To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
- You can make the salsa and chorizo potatoes the day before for quicker cook time.
- Add a fried egg to the top of your chorizo and potato pizza after cooking for an extra breakfasty feel.
Chorizo and Potato Breakfast Pizza Recipe
For the crust:
1 3/4 – 2 1/4 c all-purpose flour
1 envelope Fleischmann’s® RapidRise® Yeast
1 1/2 tsp sugar
3/4 tsp salt
2/3 c warm water
3 tbsp Mazola canola oil
For the salsa:
2 tomatoes, chopped
1 small onion, minced
1 lime, juiced
1/4 c fresh cilantro
salt to taste
For the topping:
2 golden potatoes, cut into small cubes
1 lb pork chorizo
1 tbsp canola oil
1 cup cheddar cheese
1 jalapeno, sliced (optional)
- Preheat oven to 425.
- To make the salsa, add tomatoes, onion, lime juice, and cilantro to a food processor or blender and blend until pureed. Add salt to taste.
- Add 1 tbsp of Mazola® Canola Oil to a pan and heat over medium-high. Add potatoes and cover. Let cook for about 10-15 minutes or until the potatoes are golden brown, stirring occasionally.
- Remove lid and add chorizo to the pan. Cook until chorizo is crispy and holds together, about 5-7 minutes. Set aside.
5. To make the dough, combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil and mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. The dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Let dough rest for 10 minutes.
6. Roll dough on a floured counter to 12-inch circle; place in greased pan or cast-iron skillet. Form a rim by pinching the edge of the dough.
7. Spread about 1 cup of salsa over the top of the dough. Add cheese, chorizo and potato mixture, and jalapenos.
8. Bake on the lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
What is your favorite meal of the day? Have you tried this pizza recipe? Let me know in the comments.