Breakfast & Brunch/ Vegetarian

Mexican Breakfast Pizza

Mexican Breakfast Pizza: Healthy Recipes by Little Miss Bakery

Gosh, I love the warm weather. I love having four distinct seasons as well… so I can love on the warm weather even more. The bitter cold of the winter, though much more bearable with a cold-loving mountain dog, makes me truly appreciate evenings like this. Sitting on my porch in a tank top and no shoes, writing, chilled sauvignon blanc in hand, watching my dog gnaw happily on sticks. Its simply beautiful.

When I started to food blog, I underestimated the amount of work it was, but also how much joy it would bring me. I didn’t think much about the writing or the photography involved. I LOVE to write, and I love to take pictures. In my early twenties, when I was traveling around the world, I did ample amount of both. Moving back to Chicago and starting a career brought a slow decline to those things. I didn’t realize how much I missed it until I decided to take on a blog. Pursuing and practicing your hobbies on a regular basis is so important to your happiness. Why do we let ourselves get drawn away so easily from what makes our hearts happy?

Anyway, tonight, to celebrate this beautiful evening, I had a great idea. I was inspired by this picture, which, after some research, discovered was from a blog post by Smitten Kitchen. A breakfast pizza? Yes please! I went a whole different direction with mine, daydreaming of a smoky sauce of ancho and chipotle peppers, fresh veggies, and lime and cilantro. And because it’s so beautiful today… breakfast for dinner made it even more so

Mexican Breakfast Pizza: Healthy Recipes by Little Miss Bakery

With a smokey pepper sauce topped with fresh produce, this “pizza” is a great way to start your day.

This sauce is one of my favorites. It’s really quite simple, and a great excuse to explore those strange looking dried peppers in the Hispanic food aisle. This pizza dough is my easy go to. Mine was a nice fluffy crust, but I think thin crust would be even better. Break the dough into two parts and roll it out thin to try it this way! Keep an eye on the baking time if you decided to do so – it might be more like 8-10 minutes.

Because Kenny isn’t here, I decided to cook my eggs all the way through so that they would be safer as leftovers for the next couple days. I indicated in the recipe the slight timing change you’ll need to make if you want your yolks nice and runny. I’d usually prefer them this way, but made a sacrifice for the Amy of tomorrow!

Mexican Breakfast Pizza

Print Recipe
Serves: 4-6 Cooking Time: 1 hour


  • 2 dried ancho chiles
  • 2 dried guajillo chiles
  • 3 cloves garlic
  • 1/4 tsp cayenne
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/2 tsp lemon pepper
  • 1/4 cup red wine
  • 1/2 tbsp honey
  • I 14oz can pureed tomatoes
  • 1 (.25oz) package dry yeast
  • 1 tsp sugar
  • 1 cup warm water
  • 2 1/2cup bread flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 cup cherry tomatoes
  • 1/4 red onion, sliced
  • 1 radish, sliced
  • 1 ear of corn, boiled for 1 minute and cooled
  • 1/2 avocado, sliced
  • 1/4 - 1/2 cup cotija cheese
  • 4 eggs
  • 1 tbsp cilantro, chopped
  • 2 limes



First, prepare the sauce. Bring a small sauce pot with about 5 cups of water to a boil. Place the dried peppers inside and cover. Remove from heat and allow peppers remain in the pot for an additional 20 minutes, covered.


Remove the peppers from the pot and reserve 1/4 cup of the liquid. Cut off the tops of the peppers and seed.


Place the peppers, liquid and garlic, cayenne, cumin, cinnamon and lemon pepper into a blender. Blend completely. Heat a large saucepan over medium heat. Place the pepper paste in the hot pan and saute for 2 minutes, or until fragrant. Add the red wine and stir to combine. Bring to a simmer. Simmer for 5-10 minutes or until liquid is largely evaporated. Add the tomatoes and simmer for an additional 10 minutes. Add the honey and salt to taste. Remove from heat.


While the pepper sauce is simmering, prepare your pizza dough. In a bowl, dissolve the yeast and sugar into the warm water. Let stand for about 10 minutes until frothy. Stir in the flour, 1 tsp salt and oil. Mix until smooth. Allow the dough to rest for 5 minutes.


Turn the dough onto a floured surface and roll into a circle. Grease a pan and dust with cornmeal before transferring your dough. Cover with a slightly damp towel and allow to sit while you prepare the produce.


Preheat oven to 450F. Layer the sauce onto the pizza and then the vegetables. If you want your eggs cooked through, crack 4 eggs at different ends of the pizza at this time. If you want the yolks runny, crack the eggs onto the pizza halfway into the baking time. Layer on 3/4 of the cheese, reserving 1/4 to sprinkle on top of the finished pizza.


Bake for 15 minutes. Serve immediately!

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