Enchilada Pizza with Chorizo

• 1 can (13.8 Oz. Size) Refrigerated Pizza Dough
• 13 cups Red Enchilada Sauce (mild)
• 1 cup Chorizo (cooked And Crumbled)
• 2 cups Monterey Jack & Cheddar Cheese Blend; Shredded
• 1/2 cups Queso Fresco, Crumbled
• 1/2 cups Pinto Beans (canned, Rinsed And Drained)
• 1 head Lettuce
• 2 Roma Tomatoes
• 1 Yellow Onion
• 2 Limes, Juiced
• Salt To Taste
• Olive Oil, For Greasing Your Pan

1. 1.
2. Preheat the oven to 400 F.
3. 2.
4. Spread some olive oil on your pizza pan.
5. I have a cast iron pan, but a baking sheet works fine.
6. 3.
7. Open your pizza dough and spread it out on the pan.
8. The dough comes as a square.
9. If you have a round pan like I do then just work the dough into a round shape.
10. Its best to spread it out from the corners first, but be careful about making holes.
11. 4.
12. Spread the enchilada sauce on top of the pizza dough.
13. It seems a bit thin, but its very flavorful so you dont need it to be a thick sauce.
14. 5.
15. Spread the crumbled chorizo on top of the enchilada sauce.
16. Its important to put the chorizo under the cheese so that it doesnt turn your entire pizza an unappetizing and greasy orange color.
17. 6.
18. Layer the jack and queso cheeses on top of the meat.
19. 7.
20. Sprinkle your pinto beans on top of the cheeses.
21. 8.
22. Bake in the oven for 20 minutes.
23. 9.
24. Thinly slice lettuce, tomato and onions.
25. Place into a mixing bowl and top with lime juice and salt.
26. I like to mix the salad to make sure everything evenly distributed.
27. 10.
28. When the pizza is done, remove it from the oven and allow to cool for ten minutes before slicing up to serve.
29. You can serve the salad on the side, or put some on top of your pizza like you would with an actual enchilada.

dough, red enchilada sauce, cheddar cheese, queso fresco, pinto beans, head lettuce, tomatoes, onion, salt, olive oil

Taken from tastykitchen.com/recipes/main-courses/enchilada-pizza-with-chorizo/ (may not work)