Recipe - Mexican Pizza With Salsa

DOUGH
One half Recipe basic bread dough
that has risen once
(SEE RECIPE)
Oil and cornmeal for pan

TOPPING
2 tablespoon Lighttasting olive oil
4 ounce Chorizo; (See NOTE)
=OR= Other spicy sausage
1 lg Clove garlic; minced
1 md Spanish onion
cut into small dice
Three fourths cup Shredded Monterey Jack
Three fourths cup Shredded Muenster cheese
3 tablespoon Minced cilantro
2 Green onions; thinly cut or sliced up
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 7inch skillet over medium high heat. Remove casing from
sausage; crumble meat into 1/2inch 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 1/2inch margin. Sprinkle
One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini