Chorizo and Onion Pizza

• 1 ( 1/4-ounce) package fast-rising (instant) yeast
• 1/2 teaspoon sugar
• 2 1/2 to 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1 (15-ounce) can tomato sauce
• 10 ounces Spanish chorizo or hard salami, thinly sliced
• 1 large or 2 small sweet yellow onions, peeled and thinly sliced
• 2 to 2 1/2 cups shredded fontina, Colby, or Monterey Jack cheese

1. Make the dough: In a small bowl, combine the yeast with the sugar and 1 cup warm water.
2. In a large mixing bowl, stir together 2 1/2 cups of the flour and the salt.
3. When the yeast begins to foam, make a well in the middle of the flour mixture and pour in the yeast mixture and 2 tablespoons of the oil.
4. With a your hands or a wooden spatula, combine the wet and dry ingredients.
5. Knead the mixture, gradually adding more flour, if needed, until the dough is smooth and elastic.
6. Divide the dough into 4 to 6 equal portions.
7. Generously oil 4 to 6 metal pie pans, 8 to 9 inches in diameter.
8. Roll out the portions of dough into rounds about 1/4 inch thick and large enough to line the bottoms of the pans.
9. Place the dough rounds in the pans and cover the pans with clean kitchen towels.
10. Set aside in a warm, draft-free area to rise for 30 to 40 minutes.
11. Top the pizzas: Preheat the oven to 425F.
12. Spread about 2 tablespoons of the tomato sauce on each dough round.
13. Add a layer of chorizo and a layer of onion.
14. Top with 2 to 3 more tablespoons of tomato sauce and about 1/2 cup of the cheese.
15. Bake the pizzas on the middle shelves of the oven until the crust is golden brown and the topping is hot and bubbling, about 15 minutes.

yeast, sugar, flour, salt, olive oil, tomato sauce, spanish chorizo, sweet yellow onions, shredded fontina

Taken from www.cookstr.com/recipes/chorizo-and-onion-pizza (may not work)