Looking for a hearty Mexican breakfast? Then try this gluten-free pizza made with Pillsbury® Gluten Free refrigerated pizza crust dough.
container Pillsbury™ Gluten Free refrigerated pizza crust dough
lb gluten-free chorizo or bulk spicy Italian pork sausage
cup gluten-free salsa
cup shredded Monterey Jack cheese (4 oz)
Chopped fresh cilantro, if desired
Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 11-inch round on cookie sheet.
Bake 12 to 14 minutes or until edge is beginning to brown.
Meanwhile, in 10-inch nonstick skillet, cook and stir chorizo over medium-high heat until no longer pink. Drain; remove to small bowl. Wipe out skillet. Add eggs to skillet; cook over medium-low heat until almost set. Stir in chorizo. Spread 1/2 cup of the salsa over partially baked crust. Spoon egg mixture over salsa, covering crust completely. Sprinkle with cheese.
Bake 8 to 10 minutes longer or until crust is deep golden brown and cheese is melted. Sprinkle with cilantro. Serve with remaining 1/2 cup salsa.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Breakfast pizza also makes a great weeknight supper. Offer additional toppings, such as gluten-free sour cream, guacamole or chopped avocado to make it special!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.