| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Main dish |
2 |
Servings |
INGREDIENTS
| 1/2 |
|
Recipe basic bread dough |
|
|
that has risen once |
|
|
SEE RECIPE |
|
|
Oil and cornmeal for pan |
| 2 |
T |
Light-tasting olive oil |
| 4 |
oz |
Chorizo, See NOTE |
|
|
=OR=- Other spicy sausage |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Spanish onion |
|
|
cut into small dice |
| 3/4 |
c |
Shredded Monterey Jack |
| 3/4 |
c |
Shredded Muenster cheese |
| 3 |
T |
Minced cilantro |
| 2 |
|
Green onions, thinly sliced |
|
|
Salsa, well drained |
|
|
Cilantro leaves |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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