about ½-3/4 cup shredded mozzarella or pepper jack cheese
avocado and cilantro for garnish
Take the pizza dough out of the fridge and pre-heat the oven to 350.
Divide the dough into two balls approximately five ounces each- less would be fine, but more would be excessive. Dust your rolling surface with cornmeal and roll out the dough into 7-10 inch rounds. If the dough is tense and tends to spring back let it rest until it loosens up.
In a microwave safe bowl combine cream cheese and roasted green chilies (I love the Mezzetta Hot Fire-Roasted Green Chili Peppers but any green chili will work) and heat until spreadable and soft. Stir to thoroughly combine and spread the mixture evenly on the rolled out dough. Take it all the way to the edge and then roll up the edges of the dough to form a dam high enough to keep the egg in. (At this point if you aren’t too lazy and/or you really love bacon you could add par baked bacon like the inspiration recipe suggests. If not then just) Add the sliced jalapenos and sprinkle lightly with shredded Parmesan,
Place on a parchment lined baking sheet and bake on the middle rack for 10-15 minutes until dough is just turning brown.
Remove the pan from the oven and add the egg taking care to not let the still liquid egg white escape its doughy cage. Top with shredded mozzarella or pepper jack cheese and diced sweet hot peppers. Return to the oven and bake for another 8-10 minutes until the egg white has set. To crisp the bottoms of the pizzas pull the parchment off the pan and place directly on the pizza stone for the last few minutes of baking.
Remove from oven and allow to set. If everything has cooked as planned the yolk should still be soft and the whites should be completely set.
Eat warm. Garnish with avocado and/or cilantro if desired.
inspired by Leite’s Culinaria Breakfast Pizza Recipe