Mexican Breakfast Pizza

1 – 15 ounce can black beans, rinsed and drained
½ cup jarred salsa plus more for topping if desired
1 teaspoon ground cumin
½ teaspoon kosher or fine sea salt, plus more for the eggs
½ teaspoon black pepper, plus more for the eggs
1 tablespoon water
2 Kinnikinnick frozen gluten-free pizza crusts (do not thaw)
1 cup grated cheese or dairy-free cheese
2 – 4 eggs

Preheat the oven to 375 degrees.
Place the beans, ½ cup salsa, cumin, salt and pepper in the blender with 1 tablespoon of water. Process until the mixture is thick and combined, all the beans do not have to be pureed, it is nicer with some larger pieces of beans left in. The mixture should be thick.
Spread the black bean mixture on the pizza crusts leaving a ¼ inch edge of crust. Place the cheese on top. With the back of a spoon, make a shallow dip in the cheese and beans for the eggs so when you crack them on it they don’t just run off to the side. Bake for 5 minutes.
Remove the pizzas from the oven, crack the eggs on top, either 1 or 2 per pizza, season the eggs with a little sprinkle of salt and pepper and return to the oven for 10 – 12 minutes or until the pizza crust has browned and the eggs are cooked to your liking.

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