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10 pizza recipes

Pizza is fun and easy to make, and the different flavor and topping combinations in these recipes could satisfy any pizza lover.

4. Huevos rancheros pizza

The Gourmand Mom
Try a new take on pizza. Keep the recipe meatless by using vegetarian beans, or for carnivores add chopped chorizo.

  • By Caroline Kelly Staff Writer

By Amy Deline, The Gourmand Mom

2/3 cup vegetarian refried beans

1/3 cup taco sauce

2 cups shredded Mexican blend cheese

2-3 tablespoons red onion, finely diced

2-3 tablespoons green chile (fresh or canned), finely diced

5-6 grape tomatoes, thinly sliced

3 eggs

Additional taco sauce or hot sauce for drizzling (optional)

Cornmeal Pizza Dough (recipe from www.marthastewart.com)

Not doing Meatless Monday? Try adding 1/3 cup chopped chorizo

1. Preheat oven to 450 degrees F.

2. Prepare the cornmeal pizza dough according to the recipe found HERE, except do not divide the dough into smaller portions. Roll the entire dough into one large (approximately 12-inch) crust. Transfer the rolled dough to a baking sheet, which has been sprinkled with a bit of cornmeal.

3. Spread the refried beans onto the crust, leaving a 1/2 to 1-inch lip around the edge. Drizzle the taco sauce over the beans. Scatter about 1/2 of the cheese over the sauce, then sprinkle with the onion, chile, tomatoes, and chorizo, if using. Scatter with the remaining cheese.

4. Use your fingers to create three shallow wells in the pizza toppings. Carefully crack an egg into each well.

5. Bake for approximately 15 minutes, until the toppings are hot and melty and the eggs are cooked to your desired doneness.

*Be aware that the egg whites and yolks will maintain a bright, glossy appearance as they bake. In this case, touching the eggs to check for doneness is a more reliable indicator than their appearance. (I made the mistake of relying on appearance and cooked my eggs past the cooked white/runny yolk I was aiming for. The yolks in the photos with this post are actually fully cooked, even though they appear runny.)

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Mark Sappenfield
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