DOUGH
1/2    Recipe basic bread dough
- that has risen once
- (SEE RECIPE)
Oil and cornmeal for pan

-TOPPING –
2 tb Light-tasting olive oil
4 oz Chorizo; (See NOTE)
-=OR=- Other spicy sausage
1 lg Clove garlic; minced
1 md Spanish onion
– cut into small dice
3/4 c Shredded Monterey Jack
3/4 c Shredded Muenster cheese
3 tb Minced cilantro
2 Green onions; thinly sliced
Salsa; (well drained)
Cilantro leaves

PREHEAT OVEN TO 425F with rack in lower area of oven. Oil a round pizza
pan, preferably black steel; sprinkle lightly with cornmeal. Set aside.
Roll dough into circle, roughly 11 inches in diameter, letting dough relax
a few minutes if it keeps withdrawing. Place in prepared pan, gently
stretching it back to size once its in the pan. Prick dough with fork.
Heat oil in 7-inch skillet over medium high heat. Remove casing from
sausage; crumble meat into 1/2-inch chunks. When oil is hot, add sausage,
garlic and onion to pan. Cook until onion is softened, about 4 minutes,
stirring often. Spread mixture on dough leaving 1/2-inch margin. Sprinkle
1/2 cheese over. Bake for 12 minutes. Sprinkle remaining cheese over. Bake
until this cheese has melted and dough is deeply browned, about 3 minutes
more. Remove from oven. Sprinkle with minced cilantro and green onions. Cut
into wedges. Garnish each wedge with drained salsa and cilantro leaves.
Serve hot.