Chorizo and Manchego Breakfast Pizza
By Cecelia JenkinsPublished on February 3, 2015
Time
1¼ hours
Yield
Serves 6
Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling6 ounces chorizo sausage, halved lengthwise and cut into ½-inch slices8 ounces mozzarella cheese, shredded (2 cups)4 ounces Manchego cheese, shredded (1 cup)4 ounces (½ cup) small-curd cottage cheese ¼ teaspoon dried oregano Salt and pepper Pinch cayenne pepper 1 pound store-bought pizza dough, room temperature6 large eggs 2 scallions, sliced thin2 tablespoons minced fresh chives
Before You Begin
Small-curd cottage cheese is sometimes labeled “country-style.” Room-temperature dough is much easier to shape than cold, so pull the dough from the fridge about 1 hour before you start cooking.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Grease rimmed baking sheet with 1 tablespoon oil.
- Cook chorizo in 12-inch skillet over medium heat until lightly browned, 7 to 9 minutes. Let cool completely. Combine mozzarella and Manchego in bowl; set aside. Combine cottage cheese, oregano, 1/4 teaspoon pepper, cayenne, and 1 tablespoon oil in separate bowl; set aside.
- Press and roll dough into 15 by 11-inch rectangle on lightly floured counter, pulling on corners to help make distinct rectangle. Transfer dough to prepared sheet and press to edges of sheet. Brush edges of dough with remaining 1 tablespoon oil. Bake dough until top appears dry and bottom is just beginning to brown, about 5 minutes.
- Remove crust from oven and, using spatula, press down on any air bubbles. Spread cottage cheese mixture evenly over top, leaving 1-inch border around edges. Sprinkle chorizo evenly over cottage cheese mixture.
- Sprinkle mozzarella mixture evenly over pizza, leaving 1/2-inch border. Create 2 rows of 3 evenly spaced small wells in cheese, each about 3 inches in diameter (6 wells total). Crack 1 egg into each well, then season each with salt and pepper.
- Return pizza to oven and bake until crust is light golden around edges and eggs are just set, 9 to 10 minutes for slightly runny yolks or 11 to 12 minutes for soft-cooked yolks, rotating sheet halfway through baking.
- Transfer pizza to wire rack and let cool for 5 minutes. Transfer pizza to cutting board. Sprinkle with scallions and chives and drizzle with extra oil. Slice and serve.
Time
1¼ hoursYield
Serves 6Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling
6 ounces chorizo sausage, halved lengthwise and cut into ½-inch slices
8 ounces mozzarella cheese, shredded (2 cups)
4 ounces Manchego cheese, shredded (1 cup)
4 ounces (½ cup) small-curd cottage cheese
¼ teaspoon dried oregano
Salt and pepper
Pinch cayenne pepper
1 pound store-bought pizza dough, room temperature
6 large eggs
2 scallions, sliced thin
2 tablespoons minced fresh chives
Test Kitchen Techniques
Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling
6 ounces chorizo sausage, halved lengthwise and cut into ½-inch slices
8 ounces mozzarella cheese, shredded (2 cups)
4 ounces Manchego cheese, shredded (1 cup)
4 ounces (½ cup) small-curd cottage cheese
¼ teaspoon dried oregano
Salt and pepper
Pinch cayenne pepper
1 pound store-bought pizza dough, room temperature
6 large eggs
2 scallions, sliced thin
2 tablespoons minced fresh chives
Test Kitchen Techniques
Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling
6 ounces chorizo sausage, halved lengthwise and cut into ½-inch slices
8 ounces mozzarella cheese, shredded (2 cups)
4 ounces Manchego cheese, shredded (1 cup)
4 ounces (½ cup) small-curd cottage cheese
¼ teaspoon dried oregano
Salt and pepper
Pinch cayenne pepper
1 pound store-bought pizza dough, room temperature
6 large eggs
2 scallions, sliced thin
2 tablespoons minced fresh chives
Test Kitchen Techniques
Why This Recipe Works
Chorizo and Manchego Breakfast Pizza is an easy, unexpected crowd favorite for a Sunday brunch, but it comes with a challenge: achieving a crisp, golden-brown crust without overcooking the eggs. To get there, we press room-temperature dough into a lightly oiled sheet pan and parbake it for 5 minutes to give the crust a head start before we add the toppings. Warm spices and subtle heat from the chorizo, along with nuttiness from the Manchego cheese, give this pizza distinct flavors. The surprising addition of cottage cheese tethers all the ingredients together with a silky creaminess.
Before You Begin
Small-curd cottage cheese is sometimes labeled “country-style.” Room-temperature dough is much easier to shape than cold, so pull the dough from the fridge about 1 hour before you start cooking.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Grease rimmed baking sheet with 1 tablespoon oil.
- Cook chorizo in 12-inch skillet over medium heat until lightly browned, 7 to 9 minutes. Let cool completely. Combine mozzarella and Manchego in bowl; set aside. Combine cottage cheese, oregano, 1/4 teaspoon pepper, cayenne, and 1 tablespoon oil in separate bowl; set aside.
- Press and roll dough into 15 by 11-inch rectangle on lightly floured counter, pulling on corners to help make distinct rectangle. Transfer dough to prepared sheet and press to edges of sheet. Brush edges of dough with remaining 1 tablespoon oil. Bake dough until top appears dry and bottom is just beginning to brown, about 5 minutes.
- Remove crust from oven and, using spatula, press down on any air bubbles. Spread cottage cheese mixture evenly over top, leaving 1-inch border around edges. Sprinkle chorizo evenly over cottage cheese mixture.
- Sprinkle mozzarella mixture evenly over pizza, leaving 1/2-inch border. Create 2 rows of 3 evenly spaced small wells in cheese, each about 3 inches in diameter (6 wells total). Crack 1 egg into each well, then season each with salt and pepper.
- Return pizza to oven and bake until crust is light golden around edges and eggs are just set, 9 to 10 minutes for slightly runny yolks or 11 to 12 minutes for soft-cooked yolks, rotating sheet halfway through baking.
- Transfer pizza to wire rack and let cool for 5 minutes. Transfer pizza to cutting board. Sprinkle with scallions and chives and drizzle with extra oil. Slice and serve.
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