Chorizo Breakfast Flatbread

Directions

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).

   *If using frozen or liquid whole egg product.

Ingredients

• 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