Gluten-Free Huevos Rancheros Breakfast Pizza

Equipment

• Oven
• Skillet

Ingredients

• 1 cup Bisquick Gluten Free mix
• ½ cup cornmeal
• ½ cup water
• 2 eggs, beaten
• 1 cup shredded Monterey Jack cheese (4 oz)
• ½ lb gluten-free bulk chorizo sausage or spicy Italian pork sausage 6 eggs, beaten 1 cup salsa
• ½ cup gluten-free shredded Monterey Jack cheese (2 oz)
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. 1Preheat the oven to 350°F and coat a 12-inch pizza pan with nonstick cooking spray.
2. 2Combine the gluten-free baking mix, cornmeal, water, and two of the beaten eggs in a medium bowl. Fold in 1 cup of the Monterey Jack cheese. Spread the batter evenly across the prepared pan and bake for 15 minutes until firm.
3. 3Cook the chorizo in a 10-inch nonstick skillet over medium-high heat while the crust bakes. Stir frequently until browned and fully cooked, then transfer the meat to a small bowl.
4. 4Wipe the skillet clean with a paper towel. Pour the remaining 6 beaten eggs into the pan and cook over medium-low heat until they're mostly set but still slightly wet. Fold the cooked chorizo into the scrambled eggs. Keep the heat low so the eggs don't overcook before hitting the oven.
5. 5Spread 1/2 cup of salsa evenly over the baked crust. Distribute the egg and chorizo mixture on top, then sprinkle with the remaining 1/2 cup of cheese. Return the pan to the oven for 5 minutes until the cheese melts completely.
6. 6Garnish the hot pizza with fresh chopped cilantro. Slice and plate with the leftover salsa on the side.

Recipe Details