Ingredients
16
16 servings
- •1 (10 ounce) package tube chorizo (such as Cacique®)
- •1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
- •1 pound fresh pizza dough
- •1 cup shredded Monterey Jack cheese, divided (or more to taste)
- •1 cup crumbled Cotija cheese, divided (or more to taste)
- •¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat.
- Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired.
- Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
- Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning.
- Top with minced cilantro leaves.
Nutritional Facts
Per 16 servings
- Calories: 217
- Carbohydrate: 15g
- Fat: 12g
- Fiber: 1g
- Protein: 11g
- Sugar: 2g
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