———————————–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.