Spicy Mexican Pizza Prep Time: 20 min ; Start to Finish: 40 min
| Hungry for something with heat? Try chipotles and chorizo sausage on an easy refrigerated pizza crust. | | Ingredients: | 1 | (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust | 1/2 | lb. chorizo sausage (not smoked) | 1 | (8-oz.) can tomato sauce | 1/2 | to 1 chipotle chile in adobo sauce (from 7- or 11-oz. can) | 1/4 | cup chopped fresh cilantro | 1 | (2.25-oz.) can sliced ripe olives, drained | 8 | oz. (2 cups) shredded Colby-Monterey Jack cheese blend |
| | Preparation Directions: | 1 . | Heat oven to 400°F. Grease or spray 15x10x1-inch pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Prick dough 15 to 20 times evenly with fork. | 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, puree tomato sauce and chipotle chile until smooth. | 3 . | Spread tomato sauce mixture evenly over crust. Sprinkle cooked sausage, cilantro, olives and cheese over sauce. | 4 . | Bake 15 to 18 minutes or until cheese is melted and crust is crisp and lightly browned. Cut into squares. Serve warm. |
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| 8 servings
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