Wednesday, June 27, 2012

Spicy Mexican Pizza

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1/2 lb chorizo sausage (not smoked)
1 can (8 oz) tomato sauce
1/2 to 1 chipotle chile in adobo sauce (from 7- or 11-oz can)
1/4 cup chopped fresh cilantro
1 can (2.25 oz) sliced ripe olives, drained
2 cups shredded Colby-Monterey Jack cheese blend (8 oz).


1 Heat oven to 400°F. Spray or grease 15x10x1-inch pan (dark pan for thin crust). Unroll dough in pan. Starting at center, press out dough to edge of pan.
2 Remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking up sausage, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, place tomato sauce and chipotle chile. Cover; blend on high speed until smooth.
3 Spread tomato sauce mixture evenly over crust. Sprinkle cooked sausage, cilantro, olives and cheese over sauce.
4 Bake classic crust 15 to 18 minutes, thin crust 12 to 15 minutes, or until cheese is melted and crust is crisp and lightly browned. Cut into 8 servings.
Tip if using classic crust: For a crispier crust, prebake crust 8 to 10 minutes or until light golden brown, then add toppings; bake pizza 12 to 15 minutes..

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