Morning Glory Pizza Recipe

Cook potatoes

If you do not have pre-cooked brunch potatoes: parboil or steam 2 small potatoes until just tender (8–10 minutes). Drain, cool slightly, then dice into 1/2-inch cubes. Heat a skillet over medium-high, add 1 tbs oil, toss in diced potatoes, and pan-fry until golden and crisp (6–8 minutes). Season with 1/4 tsp salt and 1/8 tsp black pepper. Transfer to a bowl.

Cook chorizo

In the same skillet over medium heat, remove excess oil leaving about 1 tbs. Add the chorizo (casings removed) and break up with a spatula. Cook until fully browned and cooked through, about 6–8 minutes. Spoon cooked chorizo onto a paper towel-lined plate to drain. Reserve 1–2 tbs of rendered fat in the skillet for later flavor (optional).

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat. If using a baking sheet, lightly oil it.

On a lightly floured surface, stretch or roll the pizza dough to a roughly 12-inch round. Transfer to a pizza peel or baking sheet. Brush the dough evenly with 1 tbs olive oil mixed with the minced garlic, 1 tsp salt, and 1/2 tsp black pepper.

Evenly distribute the cooked brunch potatoes over the oiled dough, leaving a 1/2-inch rim for the crust. Scatter the cooked chorizo over the potatoes in an even layer.

Sprinkle the shredded mozzarella evenly over the chorizo and potatoes. Scatter thinly sliced red chili and sliced scallions over the cheese, reserving a few scallion slices for finishing.

Slide the assembled pizza into the preheated oven (onto the stone or baking sheet). Bake for 7 minutes, or until the crust is beginning to brown and the cheese is starting to melt.

Remove the pizza from the oven briefly. Using the back of a spoon, make three shallow wells in the toppings/cheese spaced evenly. Crack one egg into each well. Lightly brush the exposed edges of the crust with melted butter or a little olive oil to promote browning. Sprinkle the eggs with a pinch of salt and a light grind of black pepper (and crushed red pepper if using).

Return the pizza to the oven and bake an additional 6–9 minutes, depending on how runny you like your yolks: 6–7 minutes for runny yolks, 8–9 minutes for set yolks. Watch closely to avoid overcooking.

When eggs are done to your liking, remove the pizza from the oven. Sprinkle chopped cilantro and the reserved scallion slices over the top. Let the pizza rest 2–3 minutes so the eggs set slightly and slicing is easier.

Slice into 6 wedges. Serve with lime wedges on the side for squeezing over each slice. Offer extra crushed red pepper or hot sauce if desired.