INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1/2 lb chorizo sausage (not smoked)
1 can (8 oz) tomato sauce
1/2 to 1 chipotle chile in adobo sauce (from 7- or 11-oz can)
1/4 cup chopped fresh cilantro
1 can (2.25 oz) sliced ripe olives, drained
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
DIRECTIONS
1. Heat oven to 400°F. Spray or grease 15x10x1-inch pan (dark pan for thin crust). Unroll dough in pan. Starting at center, press out dough to edge of pan.
2. Remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking up sausage, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, place tomato sauce and chipotle chile. Cover; blend on high speed until smooth.
3. Spread tomato sauce mixture evenly over crust. Sprinkle cooked sausage, cilantro, olives and cheese over sauce.
4. Bake classic crust 15 to 18 minutes, thin crust 12 to 15 minutes, or until cheese is melted and crust is crisp and lightly browned. Cut into 8 servings.
High Altitude (3500-6500 ft): No change.
