Today I decided to go Mexican again with my "Pizza with an Egg". This time, I decided to adapt another popular Mexican dish, migas, to a pizza format. As Mexican food fans may know, migas is a scrambled egg dish that includes pieces of tortilla fried in oil (or corn chips), and a variety of other possible ingredients such as fresh tomato, cheese(s), jalapeno or serrano chiles, onions, cilantro, and sometimes chorizo. Since I had all these ingredients on hand, I decided to use all of them except that I decided to use plain corn chips (although I suspect that almost any kind would work fine) instead of fried tortilla pieces and a serrano chile instead of a jalapeno chile.
The dough I used was based on the Caputo 00 flour (blue bag) I have been experimenting with. I had started the dough early in the morning with the idea of using it sometime around noon, around six hours later. I decided also that I wanted to have a slightly larger pizza this time, around 12 inches, so I used enough dough ingredients to produce a dough ball size of around 10 ounces.
In preparation for making the migas dish itself, I started by cooking up some ground Mexican chorizo (about 1/4 of a pound) in a skillet. When it was just past the pink stage, I set it aside. I then seeded and diced one Roma tomato, and diced one half of a medium-sized onion and a serrano chile. For the cheeses, I decided on a blend of shredded mozzarella cheese and cheddar cheese. Because of the larger pizza this time, I decided to use three eggs. These were whisked in a bowl with about 3 tablespoons of water, and the diced tomatoes, onion and serrano chile were blended in, along with a small handful of broken-up tortilla corn chips, part of the shredded cheese blend, and a few sprigs of cilantro that I had minced.
Once I shaped the dough into a roughly 12-inch round, I dressed it initially by distributing some of the mozzarella-cheddar cheese blend over the entire surface. The minimally dressed pizza then went into the oven onto a pizza stone that had been preheated for about 45 minutes at an oven temperature of about 500 degrees F. About 3 minutes into the bake time, I started cooking the migas egg mixture in butter in a skillet just until it had started to set and then set it aside so that it wouldn't overcook and become firm. After the pizza had been in the oven for about 5 minutes, I removed it and finished dressing it by distributing a layer of cooked chorizo, more of the cheese blend, and finally the partially cooked migas egg mixture, which I carefully spread over the entire pizza to a point just short of the rim. The pizza then went back in the oven for about another 3 minutes. When the pizza was done, I removed it from the oven and decorated it with a few pieces of cilantro leaves.
The finished pizza is shown below, along with a slice. All the pizza needed when it was cut into slices was a little bit of salt, some freshly ground black pepper, and a few dashes of hot sauce. Along with a cup of one of my favorite coffees, Ethiopian Yirgacheffe, it made for a very enjoyable lunch.