Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 11-inch round on cookie sheet.
Bake 12 to 14 minutes or until edge is beginning to brown.
Meanwhile, in 10-inch nonstick skillet, cook and stir chorizo over medium-high heat until no longer pink. Drain; remove to small bowl. Wipe out skillet. Add eggs to skillet; cook over medium-low heat until almost set. Stir in chorizo. Spread 1/2 cup of the salsa over partially baked crust. Spoon egg mixture over salsa, covering crust completely. Sprinkle with cheese.
Bake 8 to 10 minutes longer or until crust is deep golden brown and cheese is melted. Sprinkle with cilantro. Serve with remaining 1/2 cup salsa.