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