- 1 pound uncooked chorizo sausage links (casings removed) or bulk chorizo sausage
- 1 (4.5 ounce) can Old El Paso® chopped green chiles
- 1/2 cup Old El Paso® Thick 'n Chunky salsa
- 1 chipotle chile, chopped, plus
- 2 tablespoons adobo sauce from can
- 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
- 3/4 cup crumbled cotija cheese or shredded mozzarella cheese
- 1 tablespoon LAND O LAKES® Butter, or as needed
- 8 Eggland's Best eggs
- 2 tablespoons chopped fresh cilantro, or to taste
- 2 medium ripe avocados, pitted, peeled and sliced
- Heat oven to 425 degrees F.
- In 12-inch nonstick skillet, cook chorizo over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Remove chorizo with slotted spoon; drain on paper towels. Drain all but 1 tablespoon drippings from skillet. Place chorizo in medium bowl; add green chiles, salsa, chipotle chile and adobo sauce; stir until well mixed. Set aside.
- Spray 13×9-inch pan with CRISCO(R) Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Prick pizza crust thoroughly with fork. Brush reserved 1 tablespoon chorizo drippings evenly over crust. Bake 8 to 9 minutes or until edges are light golden brown.
- Spread chorizo mixture over partially baked crust. Sprinkle with cheese. Bake 8 to 10 minutes longer or until crust is deep golden brown.
- Meanwhile, wipe out skillet. In skillet, melt 1 to 2 tablespoons butter over medium-high heat until hot. Break eggs and slip into skillet. Immediately reduce heat to low. Cover; cook 7 to 10 minutes or until whites and yolks are firm, not runny (eggs will cook together in skillet).
- Cut pizza into 8 pieces. Separate eggs. Top each serving with 1 fried egg; sprinkle with cilantro. Serve with avocado slices.