Chorizo Breakfast Flatbread

Chorizo Breakfast Flatbread
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All-purpose flour
6 cups
2 tbsp.
2 tsp.
Active dry yeast
2 packages (0.25 oz. ea.)
Extra-virgin olive oil
2 oz. (1/4 cup)
Warm water (110° F/45° C)
16 oz. (2 cups)
Ground bulk chorizo sausage
1 lb.
Onion, diced
10 oz. (1 small onion)
Tomato sauce
16 oz. (2 cups)
Fresh shredded russet potatoes, held in cool water
10 oz. (2 cups)
Eggs, beaten
1 lb., 5 oz.* (12 large)
4 oz. (1/2 cup)
1/2 tsp.
Parmesan cheese, shredded
1 oz. (1/2 cup)
Sharp cheddar cheese, shredded
8 oz. (2 cups)
1/4 cup
Lime zest
2 tbsp.

*If using frozen or liquid whole egg product.



  1. COMBINE flour, salt, sugar, and yeast in a large bowl. MIX in oil and warm water. DIVIDE the dough in half and FORM each into a ball. LET REST in bowls covered with plastic wrap for 30 minutes.
  2. Lightly OIL two 16-inch pizza pans. FORM crusts onto pans, bringing the dough up on the sides to hold the egg mixture.
  3. In a large pan, BROWN sausage with onion. POUR off drippings and COOL slightly.
  4. HEAT the oven to 375° F. SPREAD 1 cup tomato sauce onto each crust. DIVIDE and SPRINKLE the sausage mixture and drained potatoes over the crusts.
  5. In a bowl, BEAT together eggs, milk, and pepper.
  6. BAKE for 28-30 minutes until the crust is golden brown. REMOVE from the oven. SPRINKLE with the cheeses, SPOON on cooked eggs, and TOP with arugula and lime zest. CUT each pizza into 6 slices. SERVE immediately.

    Note: Do not let the uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).