Spicy chorizo is paired with cool tomatoes and cotija cheese to create a crowd pleasing appetizer
Prep Time
45 mins
Dificult
Medium
Servings
16
Ingredients
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.
Cook's Notes:
Tube chorizo is not the same as the chorizo from over the butcher counter. It tends to turn into almost liquid before it's done. It's also very easy to burn
so keep an eye on it. As soon as it starts to pull together and bubbles have slowed down
it is done.
This can also be made as one large pizza.
