Betty demonstrates how to make Rotel Mexican Pizza. This is a quick and easy way to make dinner, using canned diced tomatoes and green chiles, along with fresh produce.
|Chorizo||1/2 Pound (or other Mexican sausage)|
|Rotel diced tomatoes and green chiles||10 Ounce|
|Pizza dough can||1|
|Chopped mushrooms||1/2 Cup (8 tbs)|
|Chopped onion||1/4 Cup (4 tbs)|
|Chopped green bell pepper||1/2 Cup (8 tbs)|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
Brown and drain chorizo. Set aside. Drain Rotel and add sugar. Use a blender to puree to the consistency of pizza sauce. Place uncooked pizza crust on pizza pan that has been sprayed with cooking oil spray.
Spread sauce on uncooked pizza crust.
Sprinkle chorizo over top, followed by mushrooms, onions, and green bell pepper.
Top with shredded cheese. Bake at 425 degrees (F) until bubbly and beginning to brown, about 8 to 10 minutes.
Cut into wedges and serve immediately.