Roasted Red Pepper and Cilantro Pizza Dough 1 tsp. granulated sugar 1 1/3 cups warm water (110-115°F) 1/2 oz. yeast dry 4-4 1/2 cups all purpose flour 1 1/2 tsp. salt 1 each egg 2 Tbsps. roasted red pepper, minced 2 Tbsps. fresh cilantro, minced 1 Tbsp. olive oil 2 Tbsps. cornmeal 1 lb. 8 oz. chorizo sausage 2 cup salsa or picante sauce 13 oz. colby-jack cheese, shredded and divided 12 large eggs, beaten 2 Tbsp. roasted red peppers minced 2 tsp. fresh cilantro, minced
For Pizza Crust: Blend sugar and water in mixer bowl to dissolve sugar. Sprinkle yeast over water in mixer bowl, let sit for 5 minutes. Stir in flour, salt and egg. Knead with dough hook until mixture forms dough. Add pepper and cilantro. Continue kneading with dough hook or on floured table top until smooth and elastic, using extra flour as needed. Shape dough into a ball. Coat dough with oil, cover with plastic and let rise until double (about 1 hour). Punch down. Divide into equal portions. Sprinkle 1 Tbsp. cornmeal into each of two oiled 14" pizza pans. Roll each portion of dough to fit pan. Push edges of dough onto side of pans to make a 1/2" rim.
Cook and crumble chorizo. Drain; keep warm.
Sprinkle sausage evenly over crusts.
Portion 1 cup sauce over each crust. Sprinkle 5 oz. cheese over sauce. Divide and ladle eggs over cheese. Sprinkle 1.5 oz. cheese over eggs on each crust.
Sprinkle 1 Tbsp. red peppers over each pizza. Bake 20-30 minutes in 400°F oven until eggs are cooked until firm throughout.
Sprinkle 1 tsp. cilantro over each crust when removed from the oven. Let stand 3 to 5 minutes. Cut each pizza into 6 slices. Serve immediately.
Recipe Bob Honeychurch, Kansas State University Photo American Egg Board