Gluten Free Mexican Breakfast Pizza

by **Raeja** Thu Apr 04, 2024 4:19 am

Gluten Free Mexian Breakfast Pizza

serves 6

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:

Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 11-inch round on cookie sheet.

Bake 12 to 14 minutes or until edge is beginning to brown.

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.

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