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).