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Individual Chorizo, Egg and Potato Pizza

1 tray (12 loaves)Bridgford Frozen Demi Dough (white, wheat, or French), thawed and room temperature (the dough should have started to rise)
1½ poundsChorizo, cooked
1½ cups each:chopped onion and green pepper, sautéed until soft
4½ cupsfrozen hash browns, cooked according to package directions
3 cupsshredded Cheddar or Jack Cheese
24-36eggs (2 or 3 eggs per pizza)

Lightly grease 6 half sheet pans. Place 2 thawed and slightly risen logs of Bridgford Demi Dough on each prepared sheet pan (evenly separated).  Coat each piece of dough with 1 teaspoon olive oil. With palms of hands, press and stretch dough into a 6-inch circle. Brush dough with another teaspoon of olive oil. Let the dough rise until puffy.  Dimple dough with fingertips, dock dough.  Evenly top each dough round with the cooked chorizo, onions, peppers, hash browns and cheese.  Make indentations – “wells” in 2-3 areas of the pizza for eggs.  Bake the pizza in preheated 375-degree convection oven for 8-10 minutes.  Remove from oven and crack an egg into each indentation on pizza.  Return pizzas to oven and bake for 5-10 minutes more or until egg is set and crust is browned.  Serve with salsa, avocado and sour cream if desired.

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