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Ingredientes
- 1/2 x Recipe basic bread dough which has risen once (SEE RECIPE) Oil and cornmeal for pan
- 2 Tbsp. Light-tasting extra virgin olive oil
- 4 ounce Chorizo, (See NOTE) =Or possibly=- Other spicy sausage
- 1 lrg Clove garlic, chopped
- 1 med Spanish onion cut into small dice
- 3/4 c. Shredded Monterey Jack
- 3/4 c. Shredded Muenster cheese
- 3 Tbsp. Chopped cilantro
- 2 x Green onions, thinly sliced Salsa, (well liquid removed) Cilantro leaves
Direcciones
- 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 min 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 warm, add in sausage, garlic and onion to pan. Cook till onion is softened, about 4 min, stirring often. Spread mix on dough leaving 1/2-inch margin. Sprinkle 1/2 cheese over. Bake for 12 min. Sprinkle remaining cheese over. Bake till this cheese has melted and dough is deeply browned, about 3 min more. Remove from oven. Sprinkle with chopped cilantro and green onions. Cut into wedges. Garnish each wedge with liquid removed salsa and cilantro leaves.
- Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 2 servings | |
| Calories 597 | |
| Calories from Fat 421 | 71% |
| Total Fat 47.34g | 59% |
| Saturated Fat 24.36g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 1198mg | 50% |
| Potassium 435mg | 12% |
| Total Carbs 7.54g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.13g | 2% |
| Protein 34.79g | 56% |
