Ingredients
- 1/2 x Recipe basic bread dough which has risen once (SEE RECIPE) Oil and cornmeal for pan
- 2 Tbsp. Light-tasting extra virgin olive oil
- 4 ounce Chorizo, (See NOTE) =Or possibly=- Other spicy sausage
- 1 lrg Clove garlic, chopped
- 1 med Spanish onion cut into small dice
- 3/4 c. Shredded Monterey Jack
- 3/4 c. Shredded Muenster cheese
- 3 Tbsp. Chopped cilantro
- 2 x Green onions, thinly sliced Salsa, (well liquid removed) Cilantro leaves
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Mexican Pizza With Salsa
Servings: 2
Directions
- PREHEAT OVEN TO 425F with rack in lower area of oven. Oil a round pizza pan, preferably black steel; sprinkle lightly with cornmeal. Set aside.
- Roll dough into circle, roughly 11 inches in diameter, letting dough relax a few min if it keeps withdrawing. Place in prepared pan, gently stretching it back to size once it's in the pan. Prick dough with fork.
- Heat oil in 7-inch skillet over medium high heat. Remove casing from sausage; crumble meat into 1/2-inch chunks. When oil is warm, add in sausage, garlic and onion to pan. Cook till onion is softened, about 4 min, stirring often. Spread mix on dough leaving 1/2-inch margin. Sprinkle 1/2 cheese over. Bake for 12 min. Sprinkle remaining cheese over. Bake till this cheese has melted and dough is deeply browned, about 3 min more. Remove from oven. Sprinkle with chopped cilantro and green onions. Cut into wedges. Garnish each wedge with liquid removed salsa and cilantro leaves.
- Serve warm.
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