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| RECIPE FOR MEXICAN PIZZA WITH SALSA |
Title: Mexican Pizza With Salsa
Category: Entree Pizza
Serves: 2
Ingredients:
| --------- | DOUGH --------- | | 0.50 | | Recipe basic bread dough | | | - that has risen once | | | - (SEE RECIPE) | | | Oil and cornmeal for pan | | --------- | TOPPING --------- | | 2.00 | tb | Light-tasting olive oil | | 4.00 | oz | Chorizo; (See NOTE) | | | -=OR=- Other spicy sausage | | 1.00 | lg | Clove garlic; minced | | 1.00 | md | Spanish onion | | | - cut into small dice | | 0.75 | c | Shredded Monterey Jack | | 0.75 | c | Shredded Muenster cheese | | 3.00 | tb | Minced cilantro | | 2.00 | | Green onions; thinly sliced | | | Salsa; (well drained) | | | Cilantro leaves | | --------- | DOUGH --------- | | --------- | TOPPING --------- |
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.
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