Metal up your morning with this AWESOME Enchilada Breakfast Pizza!!
It’s a hard thing to plan these posts. Sometimes I think I have good recipe ideas, and by the time I make it, photograph it, write up the recipe, and the post, the passion has faded into oblivion.
The truth is, the best recipes that form in my brain, are generally one part imagination, and one part whatever-I-have-in-the-fridge, and they come together at the last minute in a frenetic frenzy.
The hubbs and I have been meal-planning on Friday, and hitting the farmer’s market on Saturday morning. We’ll plan 5 meals that serve 4, which will be plenty to keep us sustained throughout the week for both lunch and dinner. On the weekends we treat ourselves to outsourced meals, and it’s been working out! We’ve even saved a little dough!
This past weekend I had previous engagements on Saturday, and we didn’t meal plan, nor did we get to the farmer’s market OR grocery store. We still had plenty of “scraps” in the fridge though – a scant amount of leftover enchilada sauce from the week before, roasted cauliflower that nobody was eating, and a frozen pizza dough. I had a can of diced green chiles, a block of Kerrygold Dubliner cheese, and exactly 4 eggs. Instantly it popped in my head – Enchilada Breakfast Pizza! Makes sense, right?
Now, you can follow this recipe if you like, but I encourage you to try combinations of your own. Pizza doesn’t always have to be tomato sauce, cheese and pepperoni. All you need is dough and some type of sauce, and you’ve got it made! Just like you can wrap anything in a burrito, you can put anything on a pizza.
Oh! I almost forgot, one thing that you’ve got to have at breakfast at all times is hot sauce. No egg in this house skates by without some kind of hot sauce, that’s a FACT. If you find yourself in a hot-sauce shortage, or you want to expand your hot sauce collection, might I suggest my brother in metal – Steve Seabury’s – Third Annual NYC Hot Sauce Expo happening NEXT WEEKEND! If you don’t live on the east coast, never fear! He’s also holding the very first California Hot Sauce Expo in Long Beach, CA July 11th and 12th! If you can’t make it to either of those, you can order this awesome hot-sauce online.
While you’re making this rock-tastic breakfast pizza, jam the new album from Exodus – Blood In Blood Out. It’s righteous!
Metal Breakfasts Forever,
- 1 Pizza Dough
- ⅓ Cup Enchilada Sauce
- ¼ Cup Canned Diced Green Chiles
- 1 Cup Roasted Cauliflower, Chopped Fine
- 1 Cup Shredded Cheese
- 4 Eggs
- Pepper for seasoning
- ¼ Cup Chopped Arugula
- High River Sauces Foo Foo Mama Choo Hot Sauce
- Pre-heat your oven to 500 degrees Fahrenheit. If you have a pizza stone, place it in the oven as it heats up. Alternately you can use a pizza or cookie sheet.
- Sprinkle your pizza peel/ pan with cornmeal, and shape your pizza dough to your desired thickness. I like mine thin, so mine ended up being about 14 inches in diameter.
- Evenly distribute the enchilada sauce over the pizza, then the green chiles, roasted cauliflower, and cheese.
- Make four wells in the pizza for the eggs, by gently pushing the toppings to the side. Crack the eggs onto the pizza, and top with some freshly cracked black pepper.
- Place in the oven for 20-25 minutes, or until the egg whites are firm, and the pizza crust is your desired done-ness.
- Remove from oven, and let cool for a minute. Sprinkle with the fresh arugula, and serve with High River Sauces Foo Foo Mama Choo Hot Sauce.
*DISCLAIMER: I was not compensated in any way for this post. I genuinely love High River Sauces – all thoughts are entirely my own.