Huevos Rancheros Pizza
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Serves: 1 12-inch pizza or two 6-inch pizzas
 
Ingredients
  • Homemade or store-bough pizza dough (enough for a 12-inch pizza)
  • ½ cup homemade or store-bought enchilada sauce
  • 1 cup shredded monterrey jack cheese
  • 3 ounces Mexican chorizo, cooked
  • 2 eggs
  • cilantro
Enchilada Sauce
  • ⅛ cup onion, diced
  • 1 small garlic clove, minced
  • 1 teaspoon olive oil
  • 2 ounces tomato paste
  • ¾ cup low-sodium chicken stock
  • 2 teaspoons chili powder
  • ¼ teaspoon oregano
  • ⅛ teaspoon ground coriander
  • ½ teaspoon salt
  • 1 tablespoon apple cider vinegar
Instructions
  1. Preheat the oven to 500 degrees. Place a pizza stone in the oven, let it heat for at least 15 minutes.
  2. Roll out pizza dough to desired shape on a pizza wheel or cutting board sprinkled with cornmeal. Spread with enchilada sauce. Cover in cheese and dot with chorizo. Slide on to pizza stone and cook for 5 minutes. Pull oven rack out and crack eggs on to pizza. Slide back into oven and finish cooking until egg whites are set.
  3. Remove and sprinkle with cilantro
For enchilada sauce.
  1. Heat a small saucepan to a medium heat. Add onion, garlic, and olive oil. Cook until fragrant, about 2 minutes. Add in tomato paste. Cook 1 minute. Add in chicken stock, chili powder, oregano, coriander, salt and vinegar. Bring to a boil and reduce to a simmer for 15 minutes. Season to taste with salt and pepper. Cool and store.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/huevos-rancheros-pizza/