Mexi-Pizza

Mexi-Pizza (Adapted from Rachael Ray)

For the homemade chorizo

12 ounces ground pork
3 cloves garlic, minced
1 tablespoon smoked paprika
1/2 tablespoon cumin
1/2 tablespoon dried oregano
1 teaspoon crushed red pepper
pinch cinnamon
salt and fresh ground black pepper

For the pizza

3 poblano peppers
cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 tablespoons olive oil, divided
6 ounces (about 1 1/2 cups) shredded Monterey Jack cheese
1/3 cup finely chopped red onion
3 ounces (about 3/4 cup) crumbled queso fresco
1 lime

To prepare the chorizo

In a bowl, combine pork with garlic, paprika, cumin, oregano, crushed red pepper and cinnamon - season with salt and fresh ground black pepper. Cover and set aside.

To prepare the pizza

Preheat broiler with a pizza stone placed on the lowest rack.

Place peppers on a baking sheet. Place pan under the broiler - turn peppers every few minutes until well charred all over. Place peppers into a bowl and cover with plastic wrap - let stand for 10 minutes to steam. Remove the cover and peel away the loose charred skins. Slice peppers in half - remove stems and seeds, then coarsely chop them.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Drizzle crust with 1 tablespoon oil and rub all over to coat. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust onto a wire rack. Reduce oven temperature down to 425 degrees.

Meanwhile, heat remaining tablespoon of oil in a large skillet over medium-high. Add pork mixture - cook, stirring to crumble, until browned and done. Remove and transfer to a paper towel-lined plate to cool slightly.

When the crust is ready, scatter the top with the crumbled chorizo, red onion, Monterey Jack cheese and chopped poblanos. Slide pizza back onto the stone and continue baking until the cheese has melted, about 6 to 9 minutes. Remove from the oven and sprinkle the top with queso fresco. Slide pizza onto a wire rack to cool slightly. Just before serving, add a few squirts of fresh lime juice on top.

Makes about 4 servings.