Mexican pizza with salsa

2 servings

Ingredients

Quantity Ingredient
½ Recipe basic bread dough that has risen once
2 tablespoons Light-tasting olive oil
4 ounces Chorizo; (See NOTE) =OR=- Other spicy sausage
1 large Clove garlic; minced
1 medium Spanish onion cut into small dice (SEE RECIPE)
Oil and cornmeal for pan
¾ cup Shredded Monterey Jack
¾ cup Shredded Muenster cheese
3 tablespoons Minced cilantro
2 Green onions; thinly sliced
Salsa; (well drained)
Cilantro leaves

Directions

DOUGH

TOPPING

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 minutes 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 ½-inch chunks.

When oil is hot, add sausage, garlic and onion to pan. Cook until onion is softened, about 4 minutes, stirring often. Spread mixture on dough leaving ½-inch margin. Sprinkle ½ cheese over. Bake for 12 minutes. Sprinkle remaining cheese over. Bake until this cheese has melted and dough is deeply browned, about 3 minutes more. Remove from oven. Sprinkle with minced cilantro and green onions. Cut into wedges. Garnish each wedge with drained salsa and cilantro leaves.

Serve hot.

(NOTE: This is available in Mexican markets and specialty food stores, and is a robustly seasoned, coarsely ground fresh pork sausage.

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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