I'm happy with the pizza dough recipe I've been using lately. I adapted PW's recipe in that I reduced the amount of oil (her 1/3 cup to my 1 tablespoon). Also, she'll have you pour this, add that, mix, add more. I just dump all the ingredients into the bowl of my KA at once, turn it on and it's done. Easy, and it's ready to use pretty much right away. No letting rise, no punching down. Super easy!
Add more jalapenos to this, or don't use as many, depending on your heat tolerance. You might want to add some bacon, sprinkle some chopped cilantro over it, or maybe top it off with a dollop of sour cream. It's good!
Mexican Chorizo-Jalapeno Pizza PRINT RECIPE
4 oz. pork chorizo
3 fresh jalapenos
1 can fire-roasted diced tomatoes
1 oz (about 12) tortilla chips, crushed
5 oz shredded mozzarella cheese, divided use
2 oz shredded Mexican blend cheese
1. Cook chorizo and set aside to drain.
2. Seed jalapenos, cut into thin strips, then into a
3. Slice onion into thin half-rounds.
4. Slightly drain the can of tomatoes (or use fresh
tomatoes, sliced thinly)
5. Put tortilla chips in a plastic bag and crush
with rolling pin.
Layer the partially pre-cooked pizza dough in this
2. 3 oz mozarella
6. 2 oz mozzarella and 2 oz Mexican blend cheese
mixed with the crushed tortilla chips.
Bake at 500F for 8-10 minutes until cheese is bubbly.
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