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Mexican Pizza with Salsa

1/2 Recipe bread dough that has risen
1 x vegetable oil for pan
1 x cornmeal for pan
2 tablespoons olive oil light-tasting
4 ounces chorizo sausage or other spicy sausage
1 clove garlic minced
1 medium spanish onions cut into small dice
3/4 cup monterey jack cheese shredded
3/4 cup muenster cheese shredded
3 tablespoons cilantro minced
2 each scallions, spring or green onions thinly sliced
1 x salsa (well drained)
1 x cilantro


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 1/2-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 1/2-inch margin. Sprinkle 1/2 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.

Source: recipeland.com