Ingredients
- 4 mushroom caps, thinly sliced
- two tablespoons sliced salad olives with pimento, drained
- 1 small onion, chopped
- 1 handful cilantro, chopped
- 1/2 small red bell pepper, seeded and diced
- 1 jalapeno, chopped
- 2 tubes refrigerated pizza dough (available on dairy aisle)
- 1 1/2 cups prepared salsa, any variety (I love smoky chipotle salsa)
- 8 ounces smoked cheddar, shredded
- 1/2 pound chorizo, casing removed and sausage thinly sliced
- 1 cup shredded Monterey Jack (available on dairy aisle)
Directions
Preheat oven to 450 levels F.
Combine first 6 ingredients inside a bowl and blend.
Press out 2 pizza shells on 2 cookie sheets. Spread 3/4 cup salsa on every cake and top with every cake with 1 / 2 of the shredded smoked cheese. Top each cake with half the vegetable blend and 1 / 2 of the sliced chorizo. Top using the shredded Monterey Jack and bake the pizzas for fifteen minutes, until cheese is golden and toppings tender. Cut pizzas into squares and serve.