Mexican Pizza with Salsa

Yields:	2 servings
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	Preparation	30 minutes
	Cooking	15 minutes
	Ready In	45 minutes

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Ingredients


Dough
1/2	Recipe	bread dough	that has risen
1	x	vegetable oil	for pan
1	x	cornmeal	for pan

Topping
2	tablespoons	olive oil	light-tasting
4	ounces	chorizo sausage	or other spicy sausage
1	clove	garlic	minced
1	medium	spanish onion	cut into small dice
3/4	cup	monterey jack cheese	shredded
3/4	cup	muenster cheese	shredded
3	tablespoons	cilantro	minced
2	each	scallions, spring or green onions	thinly sliced
1	x	salsa	(well drained)
1	x	cilantro leaves

Directions

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.