Enchilada Breakfast Pizza

Preheat your oven to 500 F. If you have a pizza stone, place it in the oven as it heats up. Alternately you can use a pizza or cookie sheet. Sprinkle your pizza peel/ pan with cornmeal, and shape your pizza dough to your desired thickness. I like mine thin, so mine ended up being about 14 inches in diameter.

Evenly distribute the enchilada sauce over the pizza, then top with the green chilies, roasted cauliflower, and cheese. Make four wells in the pizza for the eggs, by gently pushing the toppings to the side. Crack the eggs onto the wells and top with some freshly cracked black pepper.

Place in the oven for 20-25 minutes, or until the egg whites are firm, and the pizza crust is your desired done-ness. Remove from oven and let it cool for a minute. Sprinkle with the fresh arugula, and serve with hot sauce.

Notes:
For the roasted cauliflower, preheat the oven to 400 F, cut cauliflower into 1″ – 2″ florets, toss with 1 Tablespoon olive oil, 1 teaspoon salt, and ¼ teaspoon pepper. Spread on a rimmed sheet pan and cover with aluminum foil. Roast in the oven for 30 minutes. Remove the foil, and roast for 10 minutes longer, uncovered, so you get some nice browning.