Mexican Breakfast Pizza

Preheat the oven to 450 F.

Start by cracking the eggs into a bowl. Season with a bit of salt and pepper. Whisk together with a fork then set it aside for a moment.

Preheat a large skillet on medium heat and spray with cooking spray. Pour the eggs into the pan and scramble the eggs by slowly scraping the bottom of the pan as they cook. Remove from the heat when no longer runny but not dry. Set eggs aside, off of the heat.

Prepare the crust by using a rolling pin to make a large rectangle out of the pizza dough (about the size of your rimmed baking sheet). Add the cornmeal to the bottom of the baking sheet and gently move the dough onto the pan. Spread the salsa over the dough like you would with pizza sauce on a pizza. Top with scrambled eggs, pepper jack cheese, crumbled turkey sausage, peppers, onions then with cheddar jack cheese.

Bake in the oven for 10 minutes. After 10 minutes check on it … if the cheese is melted and it turns golden brown take it out. If it needs a few more minutes just add a few minutes a time and keep your eye on it—the oven is at almost 500 F so it can turn from golden brown to burnt to heck quickly.

Remove pizza from the oven and let it sit for a couple of minutes. Then cut into squares and top with salsa and Jimmy’s Smokehouse Ranch Dip. Enjoy!

**Cook’s note: Mr. Schwartz suggested that we cook the crust before adding all of the ingredients next time. I have to say, it is a pretty good idea. If you decide to do this, place the crust (just cornmeal on the pan, topped with the dough) in the oven for about 3-4 minutes in the 450 F oven before topping with anything else. After the 3-4 minutes, remove the crust from the oven and assemble as directed above. You will take a few minutes off of the full 10 minutes cooking time because the crust will be half way done. I think. Don’t quote me on this as I haven’t tried it but I think it would work! Let me know if you try it! Over and out!