Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
1/2 Recipe basic bread dough
- that has risen once
- (SEE RECIPE)
Oil and cornmeal for pan
-----TOPPING-----
2 tb Light-tasting olive oil
4 oz Chorizo -- (See NOTE)
-OR Other spicy sausage
1 lg Clove garlic -- minced
1 md Spanish onion
- cut into small dice
3/4 c Shredded Monterey Jack
3/4 c Shredded Muenster cheese
3 tb Minced cilantro
2 Green onions -- thinly sliced
Salsa -- (well drained)
Cilantro leaves
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.
