MEXICAN MINI-PIZZAS

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Mexican Mini-Pizzas image

Provided by Marcela Valladolid

Time 1h2m

Yield 4 (8-inch) pizzas

Number Of Ingredients 6

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

Steps:

  • 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.

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