Name: Pizza Oven Breakfast Pizza
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT12H50M0.000S
Yield: 8 individual pizzas
Cuisine: mexican
Ingredients: 350 grams water at 100 degrees F; 15 grams sea salt; 1/8 teaspoon instant yeast; 500 grams 00 flour, preferably pizzeria-style, plus more for dusting; Olive oil, for the dough box or bowl; 1 1/2 pounds Roma tomatoes (about 8), coarsely chopped; 1 cup fresh cilantro leaves and tender stems, coarsely chopped (about 1/2 bunch), plus more leaves, for serving; 2 cloves garlic, smashed; 1 to 2 serrano chiles, coarsely chopped; 1 packet sazon con culantro y achiote; 1/2 small yellow onion, coarsely chopped; 8 tablespoons refried beans; 8 ounces Oaxacan cheese, divided into 1-ounce pieces (see Cook’s Note); 8 tablespoons Cotija; 8 large eggs; 2 avocados, diced; Lime wedges and hot sauce, for serving

Directions

Watch how to make this recipe.

Special equipment:

a 16-inch or larger pizza oven; a pizza peel; a dough box, optional

For the dough: Combine the water and salt in a large bowl and stir to dissolve the salt. Add the yeast and stir until dissolved. Add the flour and use your hands to stir and knead gently until the dough just comes together and all the flour is incorporated, about 2 minutes. Cover and let rest for 20 minutes.  
Lightly dust a work surface with flour and turn the dough out onto it. Knead the dough until a smooth ball forms, about 2 minutes. Transfer the dough to a lightly oiled dough box or bowl and cover with a tightly fitting lid. Let rise until slightly puffy, about 1 hour.  
Transfer the dough to a lightly floured surface and divide it into eight 100-gram pieces. Form the pieces into compact balls and transfer to a lightly floured dough box or baking sheet; leave plenty of space between each ball for them to expand. Lightly flour the tops and cover the balls with a lid or plastic wrap. Let rise at room temperature until puffy, about 2 hours, then refrigerate for at least 8 hours and up to overnight.
For the pizzas: Two hours before cooking the pizzas, let the dough come to room temperature.
Meanwhile combine the tomatoes, cilantro, garlic, chiles, seasoning packet, onion and 1/2 cup water in a medium saucepan. Cover and bring to a boil over high heat. Cook until the tomatoes start to break down and soften, about 5 minutes. Uncover, reduce the heat to medium and continue to cook, stirring often, until everything is very soft, about 20 minutes more. Puree in a blender or with an immersion blender and set aside to cool (see Cook’s Note).
Preheat a pizza oven to about 600 degrees F. (Because the egg on top takes a while to cook, the oven should be on the cooler side.)
Lightly flour a pizza peel and stretch out a dough ball to about 8 inches in diameter. Sauce the round with 2 tablespoons of the tomato sauce and dollop all over with 1 tablespoon of the beans. Tear 1 ounce of the Oaxacan cheese into small chunks and top the pizza with it, then sprinkle with 1 tablespoon of the Cotija. Repeat with a second dough ball, stretching and topping it as above.
Transfer the 2 rounds to the oven and cook, rotating them as necessary, until the crusts are set and lightly golden and the cheese has mostly melted, about 3 minutes. Remove from the oven and using the back of a spoon, make a well about 3 inches wide in the middle of each pizza. Crack an egg into each and return to the coolest part of the oven (see Cook’s Note). Cook, rotating as needed, until the egg whites are just set and the yolks are still runny, about 6 minutes.
Remove from the oven and let sit for a minute; the eggs will continue to cook slightly. Top with the avocado and cilantro leaves. Serve with lime wedges and hot sauce. Repeat with the remaining pizzas.

Cook’s Note

If you are unable to find Oaxacan cheese, you can substitute mozzarella. The tomato sauce can be made the night before and refrigerated. Remove it from the refrigerator when you remove the dough to come to room temperature. If you are nervous about cracking an egg directly onto the pizza and breaking the yolk, we recommend breaking it into a small cup or ramekin first and then gently pouring it into the well in the pizza. If you have a smaller oven, you may need to make one pizza at a time.