Mexican Pizza with Salsa

Forget delivery. This Mexican pizza starts with real bread dough stretched onto a cornmeal-dusted steel pan and loaded with crumbled chorizo, garlic, and diced Spanish onion. Two cheeses go on in stages: Monterey Jack and Muenster melt down first, then more goes on for the last few minutes so you get both a gooey base layer and a bubbly, browned top.

The chorizo is the backbone here. Cooking it out of the casing lets it crumble into spicy, fatty bits that spread evenly across the dough. The rendered fat from the sausage seasons the onion and garlic as they cook together, building a savory base that beats any jarred pizza sauce.

Fresh cilantro and sliced green onions go on right after the pizza comes out of the oven so they stay bright and crisp against the hot cheese. Drained salsa on each wedge adds a cool, acidic hit that cuts through the richness.

Kitchen Tips

• Use a black steel pizza pan if you have one. It absorbs heat better than aluminum and gives you a crispier, more deeply browned crust.
• Prick the dough with a fork before adding toppings. This prevents large air bubbles from forming and pushing the toppings off center.
• Drain the salsa well before spooning it on. Excess liquid makes the crust soggy in seconds.
• Let the dough relax. If it keeps shrinking back when you stretch it, walk away for five minutes. The gluten needs time to loosen up.

Variations

• Black bean version: Spread a thin layer of seasoned refried black beans on the dough before adding the chorizo and cheese.
• Chicken Mexican pizza: Swap chorizo for shredded rotisserie chicken tossed with cumin and chili powder.