Spicy Mexican Pizza

(16)
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  • 20 min prep time
  • 40 min total time
  • 7 ingredients
  • 8 servings

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
1/2
lb chorizo sausage (not smoked)
1
can (8 oz) tomato sauce
1/2
to 1 chipotle chile in adobo sauce (from 7- or 11-oz can)
1/4
cup chopped fresh cilantro
1
can (2.25 oz) sliced ripe olives, drained
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)

Directions

  1. 1 Heat oven to 400°F. Spray or grease 15x10x1-inch pan (dark pan for thin crust). Unroll dough in pan. Starting at center, press out dough to edge of pan.
  2. 2 Remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking up sausage, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, place tomato sauce and chipotle chile. Cover; blend on high speed until smooth.
  3. 3 Spread tomato sauce mixture evenly over crust. Sprinkle cooked sausage, cilantro, olives and cheese over sauce.
  4. 4 Bake classic crust 15 to 18 minutes, thin crust 12 to 15 minutes, or until cheese is melted and crust is crisp and lightly browned. Cut into 8 servings.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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