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Loco A Breakfast Pizza

Loco Avocado as a pizza sauce? You better believe it! I've tried a few different pizza varieties using Loco Avocado as the sauce, but this version is by far our family's favorite.

As with all recipes on locoavocado.com, this recipe is awesome! However unlike many of the recipes I've posted to date, this recipe requires a bit of work.

Additionally making and baking your own pizza crusts is an art form - you get better the more times you do it. With that said, I will attempt to give you every single tip I've learned from making/baking the crust recipe hundreds of times. 

Live Life Loco Tip: The Carnitas recipe on this website is one of my favorite toppings for this pizza, so do yourself a HUGE favor and make it prior to baking this recipe. Now I'm not saying make it the same day - you can freeze the carnitas, so make them a few weeks ahead of time if necessary. Trust me... totally.. worth.. it!

 

What you need

Pizza Dough

  • 1 package rapid rise yeast
  • 14 ounces of hot water (~110-120℉)
  • 4 Cups of flour
  • 1 1/2 Tsp salt
  • 2 Tbsp Olive Oil

Pizza

  • 4 ounces Loco Avocado
  • Three eggs beaten (or egg substitute or egg whites)
  • 1 Cup carnitas
  • 2 Links pre-cooked turkey breakfast sausage (chopped)
  • 1-2 slices cooked bacon 
  • Shredded mozzarella cheese
  • Shredded cheddar cheese
  • corn grits

Optional Topping Ideas

  • 1/4 Cup chopped baked potato
  • Summer sausage (sliced or chopped)

What you do

Pizza Dough

I prefer to make 3 crusts from this recipe. If you like a thinner pizza crust, you could make 4 crusts from this recipe.

In theory, you could freeze the extra crusts. However I prefer leftover pizza, so I bake everything in a single evening. And as you might've guessed, this pizza is awesome warmed up the next day or two.

This recipe is written for a crust with an awesome "chew" where the outside has a little crunch, but the middle is soft and bread-like. Depending on how you like your pizza crust, you can alter the amount of water. Using ~12 ounces of water, you can get a really crunchy (Saltine cracker-like) crust. More water will turn the crust even softer. 

Timing tips: I like for my crust to rise for at least 2 hours. However, I typically make the crust recipe 4 hours before I expect to bake pizza. Thinking back, this was likely a "how to make pizza dough fit into my stay-at-home dad schedule" thing.

  1. Two hours prior to baking the pizza, warm oven with pizza stone in it to 550º.
  2. Measure ~14 ounces of hot water and take the temperature. It's critical that the yeast activate, but it's also critical the yeast doesn't die b/c the water is too hot.
  3. Add yeast to the water and stir. I've found it takes just over 5 minutes for yeast to activate. It initially falls to the bottom when stirred. Then after time it "rises" in the measuring cup and clouds the water.
  4. Add flour to mixing bowl. 
  5. Sprinkle salt across top of flour.
  6. I use a KitchenAid stand mixer with the flat beater attachment to mix the dough. Start mixer on stir speed. Simultaneously slowly drizzle both the water/yeast mixture and 2 Tbsp olive oil into the mixing bowl.
  7. Allow mixer to continue for about 90 seconds more after you complete the drizzle.
  8. Stop the mixer. The dough should be somewhat sticky-to-sticky though primarily intact as a single dough ball. If it is really sticky where it doesn't stay intact, sprinkle a little more flour in and remix.
  9. Remove flat beater attachment. Using your hands, remove any small dough on the flat beater and put back in bowl.
  10. Attach the dough hook. Start mixer on stir speed allowing the mixer to kneed the dough for 2 minutes.
  11. Stop the mixer and remove the dough ball to a clean surface.
  12. Using your hands, shape the dough ball until it resembles an uncooked bread loaf. Cut the loaf into 3 roughly equal pieces.
  13. Using additional olive oil, lightly coat 3 bowls. Place one piece of pizza dough into each bowl. Cover the bowl (saran wrap) and set aside for at least 2 hours.

Friends who have tried this recipe say it takes making it a few times (3-4) to learn, so please don't be discouraged if it doesn't come out perfectly your first time. If you have a question, please comment on this recipe so others can benefit too!

Pizza

  1. Take 4 ounces of  Loco Avocado out of container and set aside to warm to room temperature. It'll become more "fluid" allowing it to be spread across the pizza crust easier.
  2. Using your stovetop, heat medium size omelette pan on medium heat.
  3. Once warm, spray the medium pan with cooking spray. Afterwards add beaten eggs.
  4. Stir/scramble egg until done. Turn off heat and set aside.
  5. On a floured surface with a floured rolling pin, roll out the pizza dough. Take your time as this dough recipe doesn't like to be balled up after a mistake and rolled out a second time. Yes you can ball it up again, but it doesn't roll out the same the second time.
  6. Sprinkle a layer of corn grits across your pizza flip. The corn grits act as ball bearings, allowing you to slide the ready pizza off of the flip onto the pizza stone.
  7. Carefully place the rolled out pizza crust on top of the corn grits. I say careful because depending on the dough consistency and how thin you rolled it, it can droop and have a hole form. Then you will have to ball up the dough again and re-roll it where you will discover the joy of a dough that doesn't roll out the same the second time. Been there, done that - it is doable, but it's better to take your time and get it correct the first time.
  8. Optional: Roll the dough edges over and underneath to get a thicker edge. As I prefer this, I do this step every time.
  9. Spread Loco Avocado over pizza crust. Spreading Loco Avocado on to Pizza
  10. Add clumps of carnitas on pizza.
  11. Tear large pieces of bacon and spread on pizza.
  12. Add chopped sausage links.
  13. Add scrambled eggs.
  14. Cover with cheeseLoco A Breakfast Pizza Ready to Bake
  15. Carefully slide pizza onto the hot pizza stone in oven. Be sure to start far enough back in the oven that the entire pizza is on the stone and not hanging off the edge.
  16. Bake for 6-7 minutes. The bake time is part of the art form. When you first slide the pizza on the pizza stone, look at the edge of the dough. It sits firmly against the stone. When the crust is done, it is golden brown and the edges of the crust lift off of the pizza stone. 
  17. WARNING - Oven will release superheated steam! Standing back, open the oven door and wait until steam is released. Slide pizza flip underneath the pizza and remove the pizza from the oven. Ready to Serve Loco A Breakfast Pizza
  18. Slide pizza onto a cutting surface and let stand for at least 5 minutes before cutting.
  19. Cut pizza into desired slice sizes. Beware the pizza will still be very hot. You may want to wait another 5 minutes before eating.
  20. Serve and feast. Nom nom nom...

Please remember that the prep times below are for well practiced veterans. If you're trying this for the first time, double the time. It may not take you that long, but when learning this recipe, it's better to take it slow.

Pizza Dough Prep Time: 15 minutes (plus 2-4 hours for dough to rise)
Pizza Prep Time: 15 minutes
Pizza Bake Time: 6-7 minutes
Pizza Cooling Time: 5-10 minutes
Total Time: 47 minutes (not including the time for the dough to rise)
Number of Servings: 6 slices

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