Chorizo & Egg Flat Bread (Portuguese Breakfast Pizza)
July 12, 2016
"Found @ portuguesedinerdotcom (aka Tia Maria's Blog for the Portuguese Foodie). Maria Dias is the co-author of TASTE PORTUGAL, 101 EASY PORTUGUESE RECIPES (Volume 1). Given that the Azorean Islands can boast about their thriving cheese production industry, I was surprised to note that this recipe uses shredded Cheddar cheese. In fact, after a careful search I found that nearly all of Maria's recipes w/cheese as an ingredient call for the Cheddar variety or "your favorite cheese". Maria describes her husband as a "chorizo-loving pizzaholic" so it's no surprise that this recipe would be among his favorites. Altho meant to be a breakfast pizza, I think this would also be an excellent 4-person starter course. (Times were not included & were estimated by me) ENJOY!"
- Serving Size: 1 (234.2 g)
- Calories 581.5
- Total Fat - 23.8 g
- Saturated Fat - 8.9 g
- Cholesterol - 234.8 mg
- Sodium - 977.7 mg
- Total Carbohydrate - 62.8 g
- Dietary Fiber - 2.5 g
- Sugars - 1.4 g
- Protein - 26.8 g
- Calcium - 372.9 mg
- Iron - 4.9 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.7 mg
Preheat oven to 425F.
Spread out pizza dough into a thin desired shape on a baking sheet that has been dusted w/flour & a little course corn meal.
In a sml skillet, add 1 teaspoon of olive oil & saute the onions & garlic for about 2 min on med-heat.
Add the sliced chorizo & let it brown for a few minutes. Set aside to cool.
When cooled, spread the chorizo mixture evenly on the dough. Sprinkle w/the basil & shredded cheese.
Break the eggs gently & place them evenly spaced on top of the dough. Drizzle the remaining olive oil over the eggs & chorizo.
Top w/fresh cracked pepper. Cook for about 15-20 min until the dough is golden brown & serve immediately.
Tips & Variations
- No special items are required