Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------DOUGH--------------------------------
1/2 Recipe basic bread dough - (SEE RECIPE)
- that has risen once Oil and cornmeal for pan

--------------------------TOPPING-------------------------------
2 tb Light-tasting olive oil 3/4 c Shredded Monterey Jack
4 oz Chorizo; (See NOTE) 3/4 c Shredded Muenster cheese
-=OR=- Other spicy sausage 3 tb Minced cilantro
1 lg Clove garlic; minced 2 Green onions; thinly sliced
1 md Spanish onion Salsa; (well drained)
- cut into small dice 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.

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

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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