Wow...it has been quite a while since I have posted on my blog. Working full time (50+ hrs a week), going to school and singing in choir is probably more than anyone should try to do along with attempting to make progress on a cookbook and blog. I have always taken on too much and every once in a while, I need to step back and take a break.
Most importantly, Thank you to everyone who has visited my blog for the first time and to everyone who has returned to my blog over the past 2 months. I appreciate each one of you and your visits.
Even though I have not been blogging on a regular basis for this brief respite, I have been cooking. I have several new recipes to post, including:
- Breakfast Pizza,
- Buffalo tenderloin with blackberry & sage wine sauce,
- Cornbread & chili muffins,
- Green chili & chicken pasta
- Dark chocolate and caramel sandwich cookies,
- Pumpkin and chocolate chip cookies,
- Peanut butter and jelly cookies,
- And....a few other wonderful items.
So, with that list in hand, here is the Breakfast Pizza:
I decided to make this easy on myself and purchase some really great pizza dough from a local grocer. Pizza shops who make their own dough are usually willing to sell it to you, if you ask.
This makes 16 servings, or 8 if you are especially hungry.
1 ball of pizza dough, preferably fresh
1 - 8 ounce jar of medium picante sauce
1/8 cup olive oil
1 medium onion, chopped
1 jalapeno, seeded and diced
12 ounces of bulk chorizo
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups shredded pepper jack cheese
2 cups queso fresco, crumbled
1 - 16 ounce jar of red salsa
1 cup of Crema Mexicana - can substitute Creme Fresh
Preheat your oven to 350' F and use the middle rack.
In a large nonstick skillet on medium, add the olive oil and let heat for 2 minutes
Add the onion and saute until translucent, about 5 minutes
Add the chopped jalapeno to the pan, stir and cook for an additional 2 minutes
Add the chorizo to the pan and break up the meat into small, bit size pieces and let brown
While the chorizo is cooking, crack open the eggs into a medium bowl and whisk with the garlic, salt and pepper
When the chorizo is cooked, remove excess fat from the pan and add the egg mixture. Cook the eggs gently, scrambling as they set until the eggs are done. Turn off the heat and set aside.
In a jelly roll pan, scatter 1 tablespoon of cornmeal. Using 1 ball of pizza dough, roll it out into a rectangle and place the dough in the pan. Bake for 20 minutes.
When the crust has baked for 20 minutes, remove from the oven and spread the picante sauce over the crust, scatter on the egg and chorizo mixture and cover with the cheeses. Return this back to the oven until the cheese melts and becomes golden brown. Remove from the oven, spoon on the red salsa, drizzle with the Crema and serve hot.
This was delicious - spicy and substantial for a breakfast pizza and there was no skimping on toppings.
From the heart of my purple kitchen to you,