I’m not going to lie – I definitely do my best recipe brainstorming as I lay in bed at night, right when I’m about to fall asleep. Most of the time, nothing much comes out of it since I have an incredible ability to fall asleep within 30 seconds flat, but one night, my brain was really going, because I was thinking about something super important: how I could get more runny egg pizza in my life.

You know, normal things normal people think about.

Anyways, this time my pre-sleep food brainstorming yielded something kinda weird but also kinda really amazing and delicious and spicy and cheesy and, yes, topped with a runny egg. And that’s this huevos rancheros pizza.

The concept is pretty simple. We start with all the basic ingredients of classic huevos rancheros…and then say “screw dem tortillas” and throw the whole mess on a pizza. And the result is incredible. I used a whole-wheat pizza dough since I love the heft and heartiness that a whole-wheat pizza crust provides. We top the dough with a spicy homemade Mexican-style tomato sauce, some shredded mozz, black beans, and of course, the real star here: the runny eggs. After we bake the whole shebang up, it’s topped with avocado slices and crumbled cotija cheese for that extra huevos rancheros-y feel. The sauce has an incredible smoky spiciness from some chipotle chilis in adobo (the quickie secret ingredient), and it goes so perfectly with some serious cheese and the rich, lush runny eggs. The creamy avocado and salty cotija cheese just put it totally over the top. Bottom line: this huevos rancheros pizza is what’s up, people. Join the club and get some more runny egg pizza in your life, too!

Huevos Rancheros Pizza

2014-07-27 17:36:22

Serves 4

All the flavors of huevos rancheros, but on a hearty whole wheat pizza crust - this spicy Mexican-style pizza is the best breakfast for dinner ever!

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Prep Time

30 min

Cook Time

40 min

Total Time

2 hr 20 min

Prep Time

30 min

Cook Time

40 min

Total Time

2 hr 20 min

For the crust

1. 1 cup + 2 tbsp. warm water
2. 3 tsp. active dry yeast
3. 1 tbsp. honey
4. 1 tbsp. olive oil
5. 2 2/3 cups whole wheat flour
6. 1 tsp. salt

For the pizza

1. 1 28-ounce can whole tomatoes in their juices
2. ½ cup chopped white onion
3. ¼ cup chopped cilantro
4. 1 tbsp. chopped chipotle chiles in adobo
5. 2 garlic cloves, chopped
6. 1 tsp. salt
7. 1 ½ cups shredded mozzarella cheese
8. 2/3 cup canned black beans, rinsed and drained
9. 3 eggs
10. 1 avocado, thinly sliced
11. ¼ cup crumbled cotija cheese

Instructions

1. First, prepare your dough. Combine the water, yeast, honey, and olive oil in a large bowl with a wooden spoon. Let the mixture sit for about 10 minutes, until it’s quite foamy. Add in 2 cups of the flour as well as the salt, then stir with a spoon until the mixture comes together (it will be quite sticky at this point).
2. Flour a clean kitchen surface and dump the dough onto it. Add the last 2/3 cup flour and knead the dough for a few minutes using your hands. When it’s well-combined, form it into a ball. Rub olive oil on the inside of the bowl you were using before and return the dough ball to the bowl, turning to coat the entire thing with olive oil. Cover the bowl with a clean dish towel and place in a warm place to rise for 1-1.5 hours.
3. When your dough is almost done rising, make your sauce. Pour the tomatoes, chopped white onion, cilantro, chipotle chiles, garlic, and salt into a blender, and puree until very smooth. Pour the mixture into a large nonstick skillet and heat over medium heat for about 10-15 minutes, until the mixture is heated through.
4. Preheat your oven to 375°F.
5. Now, back to the dough. When the dough has risen, punch it down and return it to the floured kitchen counter. Using a rolling pin, form the dough to a pizza shape (I usually do a rectangle to fit my baking sheet, but you can make it whatever shape you’d like). Place the pizza dough on a baking sheet and allow to briefly rise again for about 10 minutes.
6. Now, time to top the pizza. Pour about ½ to 2/3 of the tomato sauce over the pizza- enough to cover it up to a 1” border on all sides, but not enough to make the dough soggy. Top with the shredded mozzarella and sprinkle with black beans. Make 3 small indentations around the pizza, and crack an egg into each one.
7. Bake the pizza for about 20-25 minutes, or until the whites of the eggs are set but the yolks are still runny. Top with sliced avocado and cotija cheese and serve immediately, with the remaining sauce spooned on top.

By My Bacon-Wrapped Life

My Bacon-Wrapped Life https://www.mybaconwrappedlife.com/

Looking for more pizza ideas? Of course you are!

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