Chorizo Breakfast Flatbread | Louisiana Egg Commission

Ingredients

• All-purpose flour 6 cups
• Sugar 2 tbsp.
• Salt 2 tsp.
• Active dry yeast 2 packages (0.25 oz. ea.)
• Extra-virgin olive oil 2 oz. (1/4 cup)
• Warm water (110° F/45° C) 16 oz. (2 cups)
• Ground bulk chorizo sausage 1 lb.
• Onion, diced 10 oz. (1 small onion)
• Tomato sauce 16 oz. (2 cups)
• Fresh shredded russet potatoes, held in cool water 10 oz. (2 cups)
• Eggs, beaten 1 lb., 5 oz.* (12 large)
• Milk 4 oz. (1/2 cup)
• Pepper 1/2 tsp.
• Parmesan cheese, shredded 1 oz. (1/2 cup)
• Sharp cheddar cheese, shredded 8 oz. (2 cups)
• Arugula 1/4 cup
• Lime zest 2 tbsp.