We love Mexican breakfast, and I’ve had an idea forming about a breakfast pizza. So I decided on a large arepa (flatbread made of corn) for the crust. The toppings could include lots of things, like: peppers, sauteed cactus, cilantro, chorizo, sauteed onion. I used some of our favorites that I had on hand.
I made one large arepa for the crust. Afterwords I thought, why didn’t I make individual ones, it would’ve been a lot simpler and easier to handle.
2 cups cooked and crumbled chorizo (or sausage or bacon)
2 peppers, cut in strips and cooked (bell peppers, poblanos, whatever you like)
6 eggs, scrambled or fried
Mix cornmeal and salt together.
Add water and mix well. Add cheese.
The dough will stiffen as it sits.
You will be pre-cooking the crust, to make sure it gets crispy. Use a large flat skillet and parchment to create the crust. I used a pan I bought to make quesadillas. Lay the parchment on the pan and press the dough evenly around, to create the "crust." Lift the parchment with the crust off the pan. Place a thin coat of oil on the pan, and place the pan on medium heat. When the pan is warm, transfer the dough to the pan. You can do this by sliding it off the parchment, or flipping it onto the pan, like you would flip a frittata. I used a pizza peel, and placed the dough with the parchment onto the peel, then sandwiched it with the pan over the bare surface of the dough. Using hot pads, I flipped the dough onto the pan and removed the parchment. When you flip it to cook the second side, you'll use the same type of motion. Make sure the crust is moving freely in the pan, before you try to flip it. If you need to, oil the pan again, for the second side.
Brown on the first side about 8 minutes, then flip, and brown the second side.
Now you're ready to make the pizza.
Heat oven to 425°
Top crust with cheese and meat. Don't use sauce, or it will make the arepa soggy.
Bake 15 minutes, or until cheese melts and bubbles.