Gluten-Free Mexican Breakfast Pizza

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  • 25 min prep time
  • 35 min total time
  • 6 ingredients
  • 6 servings

Ingredients

1
container Pillsbury™ Gluten Free refrigerated pizza crust dough
1/2
lb gluten-free chorizo or bulk spicy Italian pork sausage
4
eggs, beaten
1
cup gluten-free salsa
1
cup shredded Monterey Jack cheese (4 oz)
Chopped fresh cilantro, if desired

Directions

  1. 1 Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 11-inch round on cookie sheet.
  2. 2 Bake 12 to 14 minutes or until edge is beginning to brown.
  3. 3 Meanwhile, in 10-inch nonstick skillet, cook and stir chorizo over medium-high heat until no longer pink. Drain; remove to small bowl. Wipe out skillet. Add eggs to skillet; cook over medium-low heat until almost set. Stir in chorizo. Spread 1/2 cup of the salsa over partially baked crust. Spoon egg mixture over salsa, covering crust completely. Sprinkle with cheese.
  4. 4 Bake 8 to 10 minutes longer or until crust is deep golden brown and cheese is melted. Sprinkle with cilantro. Serve with remaining 1/2 cup salsa.

Notes

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Nutrition Information

Recipe Step Photos

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