Fiesta Breakfast Pizza with Sourdough Crust
Y’all know what’s better than pizza? Homemade breakfast pizza of course! This is a favorite recipe of ours and the best part is it cooks up easily in a Dutch oven. If you’re new to cast iron cooking this is a great one to try out or enjoy with the kids.
We’re making ours with a great sourdough crust today. You can grab our easy starter recipe by clicking here.
Now, the consistency of sourdough is going to be different depending on the day. High wind and humidity, for example, will affect your sourdough, so you might need to adjust your flour accordingly.
Feel free to adjust the toppings to suit your taste, but the important thing is to get the pan ready for this great breakfast pizza.
Fiesta Breakfast Pizza with Sourdough Crust
Ingredients
- 4 eggs
- 1 tablespoon mayonnaise
- salt and black pepper to taste
- 1 4 oz can chopped green chiles
- 3 cups Sourdough Starter link above
- 1/4 cup olive oil
- 2 tablespoons sugar
- 2 teaspoons garlic salt
- ½ - 2 teaspoons baking powder
- 2 to 2 1/2 cups all-purpose flour
- 1/3 cup ranch dressing or to taste
- 1/3 cup refried beans or to taste
- 1– 2 cups shredded cheese
Instructions
- In a medium bowl, whisk together the eggs, mayonnaise, salt, pepper and green chiles. Set aside.
- In a large bowl, whisk together the sourdough starter, olive oil, sugar, garlic salt, and your desired about of baking powder, depending on how thick you like your crust.
- Slowly stir in enough flour to form a soft dough, adjust amount as needed. Turn the dough out onto a floured surface. Lightly work the dough with the flour until all the stickiness is gone.
- Roll the dough out to desired thickness. Place in a greased Dutch oven or baking surface. Be sure to create a slight lip around the edge to hold in the toppings.
- Spread an even layer of the ranch followed by the beans on the crust. Warm the beans slightly for easier spreading.
- Pour the egg mixture on top. Top with cheese. Bake with coals or in the oven at 375 degree for about 20 – 30 minutes or until crust is browned on the bottom and eggs are cooked through.
Notes
Tip: feel free to adjust the ingredient amounts to suit the size of your pizza. We made a 12” crust with this recipe.