Ranchero Breakfast Pizza

Directions

1. Stage the dough balls - Spray sheet pan or dough box with pan spray. Add frozen dough balls and spray tops with pan spray. Cover and refrigerate overnight.
2. Prep dough balls - Remove from refrigerator and let stand at room temperature for 15-30 minutes.
3. Handling - Place dough ball on a lightly floured surface. Dust the top of the dough ball as well.
4. Degas and stretch the dough - Gently push the dough onto floured surface in a circular motion to remove most of the air bubbles. Pick up the dough and stretch outwards using thumbs and index fingers. Move around the edges of the dough ball in a circular motion until the dough fits onto the tops of your knuckles. Stretch and turn the dough evenly until it reaches a size of 16” in diameter.
5. Transfer dough to a pizza screen for Impinger oven, or lightly floured pizza peel or parchment paper-lined bottom of full sheet pan for deck/reel oven.
6. Deposit ranchero sauce in the center, then spread the sauce out to ¼” - ½” of the edge of the pizza.
7. Pour liquid eggs evenly over ranchero sauce.
8. Sprinkle the cheese evenly over the top, then evenly distribute chopped green chilis and bacon.
9. For Impinger oven, place pizza and screen on conveyor belt. For deck/reel oven, shake pizza off pizza peel or pull pizza with parchment onto oven surface.
10. Impinger Oven 450°F - 6-8 minutes. Deck/Reel Oven 475°F - 8-10 minutes. *Pizzas are done when they are golden-brown on edges and bottom.
11. As soon as the pizza is removed from the oven sprinkle the cilantro over the top and slice into 8 slices.