Fiesta Breakfast Pizza with Sourdough Crust

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Fiesta Breakfast Pizza with Sourdough Crust

4 eggs
1 tablespoon mayonnaise
salt and black pepper, to taste
1 (4 oz) can chopped green chiles
3 cups Sourdough Starter (link above)
1⁄4 cup olive oil
2 tablespoons sugar
2 teaspoons garlic salt
½ – 2 teaspoons baking powder
2 to 2 1⁄2 cups all-purpose flour
1/3 cup ranch dressing or to taste
1/3 cup refried beans, or to taste
1 – 2 cups shredded cheese

– In a medium bowl, whisk together the eggs, mayonnaise, salt, pepper and green chiles. Set aside.

– In a large bowl, whisk together the sourdough starter, olive oil, sugar, garlic salt, and your desired about of baking powder, depending on how thick you like your crust.

– Slowly stir in enough flour to form a soft dough, adjust amount as needed. Turn the dough out onto a floured surface. Lightly work the dough with the flour until all the stickiness is gone.

– Roll the dough out to desired thickness. Place in a greased Dutch oven or baking surface. Be sure to create a slight lip around the edge to hold in the toppings.

– Spread an even layer of the ranch followed by the beans on the crust. Warm the beans slightly for easier spreading.

-Pour the egg mixture on top. Top with cheese. Bake with coals or in the oven at 375 degree for about 20 – 30 minutes or until crust is browned on the bottom and eggs are cooked through.

Tip: feel free to adjust the ingredient amounts to suit the size of your pizza. We made a 12” crust with this recipe.


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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking


  1. My room mate and I years ago made a breakfast pizza using his grandmas Arkansas biscuit recipe. We thought we were geniuses! Never done sour dough before but this might be the reason I do. Thank you sir, and Shannon. God bless you!

  2. Hello Kent. How do you go about developing your sour dough from scratch? All I remember was my grandmother said she leave it on the back porch (when she was in Oklahoma) but I was too all fired up going in different directions to ask her all the ins and outs about it. I do think she said she kept it in a bottom cupboard with a towel over the crock (like the one you showed). Then she said she’d “feed it” and that seemed kind of funny to me. I would grab me some of her grub and book it out the door. Now I wish I would have parked it and asked her more questions about what she did. Because I’m wanting to reminisce a bit and not having the knowledge that you have. GOD BLESS you for keeping the old traditions going. I got my “old cast irons” setting on ready. <3

  3. Not sure but I think I may have saw your chuck wagon going dow the road this afternoon. I was on my way to Beggs OK. and on North Canadian River bridge I was going north and the chuck wagon I seen on a trailer going south. Just wondering if that was yall. The piza looked great

  4. Wow that looks good. As always thanks Kent and Shannon. P.S. Food network replied to my email, and forwarded it to their Programming dept for consideration. Everyone should do the same. This man, his wife, and dogs need their own show!

  5. I love breakfast pizza. Up here in Iowa we get ours from a gas station, but I figured out how to make it myself. May need to be making some modifications to it after watching you Kent!

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