INGREDIENTS:

1 recipe Pizza Dough                                  1 each, Red & Green Bell Pepper

Diced Jalapenos                                         1 Stick Chorizo (Mex. Sausage)

1 cup crushed Tomatoes                             ¼ lb. Sharp Cheddar

1 cup Mex. Tomato Salsa                            ½ lb. Jack Cheese

Oregano, to taste                                       Red Onion  (optional)

Salt & Pepper, to taste                                Ripe Avocado (garnish)

Olive Oil                                                     Sour Cream (garnish)

DIRECTIONS:

1. Prepare the Dough about 1-½ hours before serving time; add 2 Tbsps. diced Jalapeno Peppers to the Water before adding the Flour and Salt.
2. Place a pizza stone on the bottom oven rack.  Preheat at 500 degrees for at least one half hour before cooking time.
3. Shred the Cheese; cover and refrigerate until ready for use.
4. Remove the Chorizo from the casing and cook; drain the grease; set aside.
5. Wash, dry and seed the Bell Peppers;  slice into ¼” slices and set aside.
6. After the dough has risen, punch down and shape into a round ball; let rest 5 minutes.
7. Evenly sprinkle the surface of a pizza peel with Cornmeal.
8. Flatten the ball of Dough and stretch or roll to fit the pizza peel; make the edges of the Crust thick and the center thin.
9. Combine the crushed Tomatoes with the Salsa.
10. Spread the Tomato mixture over the surface of the Crust, leaving about 1” of the outer crust free.  Sprinkle with Oregano and Salt and Pepper.
11. Sprinkle the cooked Chorizo over the Tomatoes.
12. Spread the shredded Cheeses evenly over the Pizza; top with the sliced Bell peppers; if desired add thinly sliced Red Onion and diced Jalapeno Peppers.
13. Slide the Pizza onto the stone and bake for 15-20 minutes or until the crust is a dark brown and the Cheese is melted.
14. Remove from the oven by using the peel as a spatula; serve with Sour Cream and Avocado slices as optional garnishes.

Yield – 1 large Mexican Pizza or 2 smaller ones