Title: Mexican Pizza with Salsa
Categories: Main dish
Yield: 2 Servings

-----------------------------------DOUGH-----------------------------------
1/2 Recipe basic bread dough
- that has risen once
- (SEE RECIPE)
Oil and cornmeal for pan

----------------------------------TOPPING----------------------------------
2 tb Light-tasting olive oil
4 oz Chorizo; (See NOTE)
-=OR=- Other spicy sausage
1 lg Clove garlic; minced
1 md Spanish onion
- cut into small dice
3/4 c Shredded Monterey Jack
3/4 c Shredded Muenster cheese
3 tb Minced cilantro
2 Green onions; thinly sliced
Salsa; (well drained)
Cilantro leaves

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 minutes 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 hot, add sausage,
garlic and onion to pan. Cook until onion is softened, about 4 minutes,
stirring often. Spread mixture on dough leaving 1/2-inch margin. Sprinkle
1/2 cheese over. Bake for 12 minutes. Sprinkle remaining cheese over. Bake
until this cheese has melted and dough is deeply browned, about 3 minutes
more. Remove from oven. Sprinkle with minced cilantro and green onions. Cut
into wedges. Garnish each wedge with drained salsa and cilantro leaves.
Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini