Follow these steps for perfect results
chorizo
removed from casing
diced tomatoes
drained
fresh pizza dough
room temperature
Monterey Jack cheese
shredded
Cotija cheese
crumbled
fresh cilantro
chopped
Preheat oven to 450 degrees F (230 degrees C).
Lightly grease a baking sheet.
Heat a skillet over medium heat.
Add chorizo to the skillet.
Cook chorizo, gently breaking it up after a couple minutes.
Allow chorizo to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm.
Remove chorizo from heat.
Place diced tomatoes into a bowl.
Break tomatoes into smaller pieces with the back of a fork, if desired.
Divide pizza dough into 16 small pieces.
Flatten each piece into a small circle.
Place each dough circle on the prepared baking sheet.
Divide tomatoes evenly among the dough circles.
Divide cooked chorizo evenly among the dough circles.
Top each circle with shredded Monterey Jack cheese.
Top each circle with crumbled Cotija cheese.
Bake in the preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes.
Check after 8 minutes to ensure chorizo is not burning.
Remove from oven.
Top with minced cilantro leaves.
Expert advice for the best results
Use a pizza stone for a crispier crust.
Add other toppings like olives or peppers.
Everything you need to know before you start
10 minutes
Dough can be made ahead of time and stored in the refrigerator.
Arrange on a platter and garnish with extra cilantro.
Serve with a side of salsa or guacamole.
Serve warm
Pairs well with the spiciness
Discover the story behind this recipe
Fusion cuisine representing both Mexican and Italian flavors.
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