This is from Sandra Lee's Semi-Homemade
Cookbook. I have never bought Chorizo before, but
it was tasty! The first night we ate them on the
pizza crust but since there is only two of us eating
in our house, a couple nights later we made them
ontop of pita bread. It was still really good, and I
think a tad healthier, although I try not to eat healthy
most of the time. Lindsey Parry
Cookbook. I have never bought Chorizo before, but
it was tasty! The first night we ate them on the
pizza crust but since there is only two of us eating
in our house, a couple nights later we made them
ontop of pita bread. It was still really good, and I
think a tad healthier, although I try not to eat healthy
most of the time. Lindsey Parry
| 1 pound chorizo 1/2 cup medium salsa 4 (8-inch) premade pizza crusts (recommended: Boboli) 1 can black refried beans 1 package 4 cheese Mexican blend Shredded lettuce Finely chopped tomatoes Chopped tortilla chips Ranch dressing Directions: In a skillet over medium heat, brown chorizo. Add salsa and simmer for 5 minutes. Lay pizza crusts on pizza pan or baking sheet covered in foil. Spread refried black beans over top of pizza crusts. Evenly spread chorizo mixture over beans. Cover in cheese and bake for 10 to 12 minutes. Remove from oven and top with lettuce, followed by tomatoes, and then tortilla chips. Place ranch dressing in a resealable plastic bag and snip corner off of bag; pipe over pizzas. Serve hot. Number Of Servings:4 Preparation Time:15 min |
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