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Mexican Mini Pizzas
This is a creative way to add some Mexican flavor to your Cinco de Mayo celebrations, and it’s a really simple recipe. It just calls for store-bought pizza dough to which you add crumbled Mexican chorizo and Monterey Jack cheese.
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
INSTRUCTIONS
- 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.
