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Chorizo Breakfast Flatbread

A recipe for flatbread with chorizo and eggs

You can find this recipe at El Restaurante

Recipe courtesy of American Egg Board

Makes 12 servings

6 cups all-purpose flour

2 tbsp. sugar

2 tsp. salt

2 packages active dry yeast (0.25 oz. ea.)

2 oz. (1/4 cup) extra-virgin olive oil

16 oz. (2 cups) warm water (110° F/45° C)

1 lb. ground bulk chorizo sausage

10 oz. onion (1 small), diced

16 oz. (2 cups) tomato sauce

10 oz. (2 cups) fresh shredded russet potatoes, held in cool water

1 lb., 5 oz. frozen or liquid whole egg product OR 12 large eggs, beaten

4 oz. (1/2 cup) milk

1/2 tsp. pepper

1 oz. (1/2 cup) Parmesan cheese, shredded

8 oz. (2 cups) sharp cheddar cheese, shredded

1/4 cup arugula

2 tbsp. lime zest

    Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and warm water. Divide dough in half and form each into a ball. Let rest in bowls, covered with plastic wrap, for 30 minutes.

    Lightly oil two 16-inch pizza pans. Form crusts onto pans, bringing dough up on sides to hold egg mixture.

    In a large pan, brown sausage with onion. Pour off drippings; cool slightly.

    Heat oven to 375° F. Spread 1 cup tomato sauce onto each crust. Divide and sprinkle sausage mixture and drained potatoes over crusts.

    In a bowl, beat together eggs, milk and pepper.

    Bake for 28-30 minutes until crust is golden brown. Remove from oven. Sprinkle cheeses, spoon on cooked eggs and top with arugula and lime zest. Cut each pizza into 6 slices. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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