Oaxacan Breakfast Pizza

A crispy flour tortilla topped with smashed pinto beans, Mexican seasoned ground crumbles, cotija cheese, roasted poblanos, charred onion, mole negro sauce, a fried egg, sliced radishes, and chopped cilantro.

Ingredients

Flour Tortilla, Large	1 Each
Avocado Oil	2 Tablespoons
OZO® Plant-Based Mexican Seasoned Ground	2/3 Cup
Refried Pinto Beans	1 Cup
Charred Poblano Peppers (Recipe Below)	2 Tablespoons
White Onion, Peeled, Sliced into Rings, Grilled	2 Tablespoons
Dark Mole Sauce	¼ Cup
Large Egg, Fried Sunny-Side Up	1 Each
Cotija Cheese, Crumbled	¼ Cup
Red Radish, Thinly Sliced	1 Tablespoon
Cilantro, Roughly Chopped	2 Tablespoons

Directions

Step 1

Preheat oven to 375°F.

Step 2

In a skillet on medium heat, add avocado oil and OZO Plant-Based Mexican Seasoned Ground. Cook ground until browned and set aside.

Step 3

On medium-high heat, toast flour tortilla in a clean, dry skillet. Flip frequently and toast until slightly crunchy but somewhat pliable.

Step 4

On a parchment-lined baking sheet, build pizza in the following order for cooking:

1. 1 toasted flour tortilla

2. 1 cup refried pinto beans

3. 2/3 cup cooked OZO Plant-Based Mexican Seasoned Ground

4. 2 Tablespoons charred poblano peppers

5. 2 Tablespoons charred white onion

6. 1/4 cup dark mole sauce drizzled

7. 1/4 cup cotija cheese crumbles

Step 5

Bake at 375°F for 12-15 minutes.

Step 6

While pizza is cooking, clean and re-heat the skillet on medium-low heat. Slowly fry the egg to sunny side up and pull out of pan.

Step 7

Remove pizza from oven and garnish with: 1 sunny side egg 1 Tablespoon red radish slices 6 sprigs fresh cilantro

1. 1 sunny side egg

2. 1 Tablespoon red radish slices

3. 6 sprigs fresh cilantro

Note

Charred poblano peppers can be substitute for store-bought fire-roasted red peppers. Avocado oil can be substituted for canola oil, vegetable oil, or another high-smoke point oil.