1 (10- to 12-ounce) round pre-baked thin crust Italian bread shell
1/3 cup taco sauce
4 ounces (1 cup) shredded Monterey jack cheese
4 ounces (1 cup) shredded Cheddar cheese
8 ounces bulk chorizo sausage*
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
Heat oven to 400°F. Place pizza crust onto ungreased baking sheet; spread with taco sauce. Combine cheeses in small bowl. Sprinkle 1/2 cup cheese mixture over taco sauce.
Heat 10-inch skillet over medium-high heat; add sausage. Cook, stirring occasionally, 8-10 minutes or until sausage is no longer pink. Drain; set aside.
Reduce heat to medium. Pour eggs into same skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4-5 minutes or until eggs are set throughout but still moist.
Top crust with cooked eggs, sausage, peppers and remaining cheese mixture. Bake 10-12 minutes or until cheese is melted.
*Substitute pork or Italian sausage.
Chorizo is a spicy, boldly seasoned pork sausage primarily used in Mexican and Spanish cooking. It is available both in link and bulk forms. If using link sausage, remove from casing and crumble into skillet.