Bridgford Foodservice Individual Chorizo, Egg and Potato Pizza - Bridgford Foodservice

Ingredients

• 1½ pounds Chorizo, cooked
• 1½ cups each: chopped onion and green pepper, sautéed until soft
• 4½ cups frozen hash browns, cooked according to package directions
• 3 cups shredded Cheddar or Jack Cheese
• 24-36 eggs (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