Mexican Pizza With Salsa

Recipe Ingredients

		Dough---
1/2		Basic bread dough
		- that has risen once- (see recipe)
		Oil and cornmeal for pan- topping
2 tablespoons	30ml	Light-tasting olive oil
4 oz	113g	Chorizo - (see note)
		- =or=- other spicy sausage
1		Garlic - minced
1		Spanish onion (medium)
		- cut into small dice
3/4 cup	177ml	Shredded Monterey Jack
3/4 cup	109g / 3.8oz	Shredded muenster cheese
3 tablespoons	45ml	Minced cilantro
2		Green onions - thinly sliced
		Salsa - (well drained)
		Cilantro leaves

Recipe Instructions

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.

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

Source:
Abby Mandel - Prodigy Guest Chefs Cookbook

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