Shelly's Recipe

MEXICAN PIZZA II

Category: Pizza

1 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
2 cups shredded Colby-Monterey Jack cheese blend

Heat oven to 400. Grease or spray jelly-roll 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. 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. Spread tomato sauce mixture evenly over crust. Sprinkle cooked sausage, cilantro, olives and cheese over sauce. Bake 15 to 18 minutes or until cheese is melted and crust is crisp and lightly browned. Cut into squares. Serve warm.