Ingredients
| All-purpose flour |
6 cups
|
| Sugar |
2 tbsp.
|
| Salt |
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)
|
| Milk |
4 oz. (1/2 cup)
|
| Pepper |
1/2 tsp.
|
| Parmesan cheese, shredded |
1 oz. (1/2 cup)
|
| Sharp cheddar cheese, shredded |
8 oz. (2 cups)
|
| Arugula |
1/4 cup
|
| Lime zest |
2 tbsp.
|
*If using frozen or liquid whole egg product.
Directions
- 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.
- Lightly OIL two 16-inch pizza pans. FORM crusts onto pans, bringing the dough up on the sides to hold the egg mixture.
- In a large pan, BROWN sausage with onion. POUR off drippings and COOL slightly.
- 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.
- In a bowl, BEAT together eggs, milk, and pepper.
- 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).