1 Video | Photo: Mexican Mini-Pizzas Recipe
Ingredients
- 1 pound ball store-bought pizza dough
- Olive oil, for brushing pans
- 4 tomatoes, thinly sliced
- 12 ounces Mexican chorizo, casing removed, cooked and crumbled
- 1 /2 to 2 cups shredded mozzarella or Monterrey Jack cheese
- 1 teaspoon dried oregano
Directions
Cook the chorizo in a medium-size skillet over medium heat. Drain on paper towels.
Preheat the oven to 375 degrees F.
Put the dough out onto a well-floured surface. Divide the dough into 4 equal pieces. Roll into 4inch circles, using a rolling pin or stretching it into circles by hand. Arrange the circles on 2 baking sheets lightly brushed with oil.
Top each pizza with tomato slices and crumbled cooked chorizo. Top with shredded cheese and sprinkle with dried oregano.
Bake until the dough is golden brown and cheese is bubbly, about 20 minutes.
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By sandraelaine1975
houston tx
on November 14, 2011
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my whole family loved this...i even reecieved a call today to ask for the recipe! DRAIN THE FAT FROM THE CHORIZO!!!!
By paskinsk
on February 22, 2011
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Everybody loved it! I drained a lot of the chorizo fat before puttin on the dough. I also cook my dough at 450 until slightly brown before putting on toppings. The crust is crispier this way.
By jratliff311700568
san antonio, TX
on February 19, 2011
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This is so delicious. Everything that this young chef cooks is so good. Why do we have to set our alarms to see her??? Please give her the air time that you give the boring INA, Paula and her dumb boys and Rachael. You have so many good chefs but you give primetime to these boring ones sho cook the same thing everyday.
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