Chorizo Breakfast Flatbread

Chorizo Breakfast Flatbread

Yield: 12 servings


  • 6 cups all-purpose flour
  • 2 tbsp. sugar
  • 2 tsp. salt
  • 2 packages active dry yeast (0.25 oz. ea.)
  • 2 oz. (1/4 cup) extra-virgin olive oil
  • 16 oz. (2 cups) warm water (110° F/45° C)
  • 1 lb. ground bulk chorizo sausage
  • 10 oz. onion (1 small), diced
  • 16 oz. (2 cups) tomato sauce
  • 10 oz. (2 cups) fresh shredded russet potatoes, held in cool water
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 4 oz. (1/2 cup) milk
  • 1/2 tsp. pepper
  • 1 oz. (1/2 cup) Parmesan cheese, shredded
  • 8 oz. (2 cups) sharp cheddar cheese, shredded
  • 1/4 cup arugula
  • 2 tbsp. lime zest

*If using frozen or liquid whole egg product.


  1. Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and warm water. Divide dough in half and form each into a ball. Let rest in bowls, covered with plastic wrap, for 30 minutes.
  2. Lightly oil two 16-inch pizza pans. Form crusts onto pans, bringing dough up on sides to hold egg mixture.
  3. In a large pan, brown sausage with onion. Pour off drippings; cool slightly.
  4. Heat oven to 375° F. Spread 1 cup tomato sauce onto each crust. Divide and sprinkle sausage mixture and drained potatoes over crusts.
  5. In a bowl, beat together eggs, milk and pepper.
  6. Bake for 28-30 minutes until crust is golden brown. Remove from oven. Sprinkle cheeses, spoon on cooked eggs and top with arugula and lime zest. Cut each pizza into 6 slices. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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