DOUGH Oil and cornmeal for pan
1/2 Recipe basic bread dough that has risen once (SEE RECIPE)
1 ---TOPPING--- tb Light-tasting olive oil oz Chorizo; (See NOTE) -=OR=- Other spicy sausage lg Clove garlic; minced md Spanish onion - cut into small dice /4 c Shredded Monterey /4 c Shredded Muenster cheese tb Minced cilantro Green onions; thinly sliced Salsa; (well drained) Cilantro leaves
2 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.
3 (NOTE: This is available in Mexican ets and specialty food stores, and is a robustly seasoned, coarsely ground fresh pork sausage.
Servings: 2
