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Bake-Off® Contest 43, 2008
Smyrna, Georgia

Huevos Rancheros Pizza

Bring the traditional Mexican breakfast to the dinner table in a delightful new way.

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  • prep time 25 min
  • total time 45 min
  • ingredients 10
  • servings 8
 

Ingredients

1
lb uncooked chorizo sausage links (casings removed) or bulk chorizo sausage
1
can (4.5 oz) Old El Paso® chopped green chiles
1/2
cup Old El Paso® Thick 'n Chunky salsa
1
chipotle chile, chopped, plus 2 tablespoons adobo sauce (from 7-oz can chipotle chiles in adobo sauce)
1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
3/4
cup crumbled cotija cheese or shredded mozzarella cheese
1
to 2 tablespoons butter
8
eggs
2
to 3 tablespoons chopped fresh cilantro
2
ripe medium avocados, pitted, peeled and sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F.
  • 2 In 12-inch nonstick skillet, cook chorizo over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Remove chorizo with slotted spoon; drain on paper towels. Drain all but 1 tablespoon drippings from skillet. Place chorizo in medium bowl; add green chiles, salsa, chipotle chile and adobo sauce; stir until well mixed. Set aside.
  • 3 Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Prick pizza crust thoroughly with fork. Brush reserved 1 tablespoon chorizo drippings evenly over crust. Bake 8 to 9 minutes or until edges are light golden brown.
  • 4 Spread chorizo mixture over partially baked crust. Sprinkle with cheese. Bake 8 to 10 minutes longer or until crust is deep golden brown.
  • 5 Meanwhile, wipe out skillet. In skillet, melt 1 to 2 tablespoons butter over medium-high heat until hot. Break eggs and slip into skillet. Immediately reduce heat to low. Cover; cook 7 to 10 minutes or until whites and yolks are firm, not runny (eggs will cook together in skillet).
  • 6 Cut pizza into 8 pieces. Separate eggs. Top each serving with 1 fried egg; sprinkle with cilantro. Serve with avocado slices.
  • 1 Heat oven to 425°F.
  • 2 In 12-inch nonstick skillet, cook chorizo over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Remove chorizo with slotted spoon; drain on paper towels. Drain all but 1 tablespoon drippings from skillet. Place chorizo in medium bowl; add green chiles, salsa, chipotle chile and adobo sauce; stir until well mixed. Set aside.
  • 3 Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Prick pizza crust thoroughly with fork. Brush reserved 1 tablespoon chorizo drippings evenly over crust. Bake 8 to 9 minutes or until edges are light golden brown.
  • 4 Spread chorizo mixture over partially baked crust. Sprinkle with cheese. Bake 8 to 10 minutes longer or until crust is deep golden brown.
  • 5 Meanwhile, wipe out skillet. In skillet, melt 1 to 2 tablespoons butter over medium-high heat until hot. Break eggs and slip into skillet. Immediately reduce heat to low. Cover; cook 7 to 10 minutes or until whites and yolks are firm, not runny (eggs will cook together in skillet).
  • 6 Cut pizza into 8 pieces. Separate eggs. Top each serving with 1 fried egg; sprinkle with cilantro. Serve with avocado slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
350),
% Daily Value
Total Fat
39g
39%
(Saturated Fat
14g,
14%
Trans Fat
0g
0%
),
Cholesterol
245mg
245%;
Sodium
1470mg
1470%;
Total Carbohydrate
31g
31%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
10%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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