*  Exported from  MasterCook  *
                          MEXICAN PIZZA WITH SALSA
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                Recipe basic bread dough
                         - that has risen once
                         - (SEE RECIPE)
                         Oil and cornmeal for pan
    2       tb           Light-tasting olive oil
    4       oz           Chorizo -- (See NOTE)
                         -ÿÿOther 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.
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