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Ingredientes
- 1 x 14 inch pizza dough rolled out
- 7 ounce canned, salsa verde or possibly enchilada sauce
- 3/4 lb chorizo, casings discarded, or possibly beef /chorizo mix, cooked and well liquid removed of any oil/fat
- 1 x onion -- thinly sliced
- 1 c. tomatoes -- seeded and minced
- 1/2 c. fresh cilantro -- minced
- 2 tsp dry oregano
- 1/2 c. sliced black olives
- 4 ounce canned, diced green chilies, liquid removed
- 1 1/2 c. Mexican 3 cheese mix -- grated (also avail. in low fat) Preheat oven to 425 degrees F.
Direcciones
- Spread salsa verde or possibly enchilada sauce on pizza dough. Add in onion, cilantro, oregano, and 1/2 of the cheese. Then add in olives, chilies, meat and last of the cheese. Bake pizza till cheese melts and crust is browned, about 12-13 min, then serve.
- Yield is 1 large 14 inch pizza.
- Notes: For a real Mexican flavor, recommend using chorizo or possibly chorizo/beef mix. Cook and brown it in a large skillet, breaking it up and turning over. To drain very well, place newspapers in the bottom of the sink, place cooked chorizo in a good colander or possibly sieve and let drain on newspapers. Once in a while toss meat to encourage additional draining till cold. Throw away newspapers when finished.
- If desired more heat, use 4 oz can of diced jalapenos, liquid removed, in place of the mild chilies, or possibly mix. The green salsa verde (a little tart) or possibly red enchilada sauce (sweeter) is just a matter of choice. If desired a thicker crust, cover the rolled out dough for about 30 min before adding toppings.
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