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Chorizo & Egg Pizza

1 loaf Bridgford Frozen Ready-Dough®, thawed and starting to rise (puffy)
½ lb. chorizo, cooked
½ cup each chopped onion and green pepper, sautéed until soft
1 ½ cups frozen hash browns, cooked according to package directions
1 cup shredded Cheddar or Jack Cheese
4 large eggs

Preheat oven to 450°F. If using pizza stone, place stone in oven to heat up. Meanwhile, on a lightly floured surface, roll out thawed dough to a 12-inch circle; set aside. Remove the heated pizza stone from oven and place on heat safe surface (If not using pizza stone, lightly grease 12-inch round pizza pan). Spray hot stone with pan release. Carefully prick surface of dough with tines of a fork. Brush with olive oil. Fold dough in half and transfer to hot stone or to pizza pan (careful not to burn fingers). Unfold dough and evenly top with chorizo, onions, peppers, hash browns and cheese. Make indentations – “wells” – in four areas of the pizza for the eggs. Bake the pizza in preheated 450-degree oven for 10-12 minutes. Remove from oven and crack an egg into each indentation on pizza. Return stone with pizza to oven. Bake for 8-10 minutes more or until egg is set and crust is browned.

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