Oaxacan Breakfast Pizza

SERVES
4
PREP TIME
<1 HOUR
COOK TIME
20 minutes

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
Plant-based Mexican Seasoned Ground

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.

Ingredients

Poblano Pepper 1 Each
Canola Oil 1 teaspoon

Directions

Step 1
Preheat broiler on high flame.
Step 2
Lightly coat poblano pepper with canola oil. Place under broiler until pepper skin is deeply charred and black on all sides.
Step 3
Place roasted pepper in a covered bowl and let cool completely.
Step 4
Remove black char on skin and seeds. Slice cleaned pepper into small matchsticks.

Note

If broiler is not available, poblano peppers can be charred using a gas stove flame.

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