Smoky Chorizo Pizza Recipe

Ingredients

1

tablespoon plus 1 1/2 teaspoons Crisco® Pure Olive Oil

1

                        can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust

5

oz cooked smoked Spanish chorizo, coarsely chopped

1

medium sweet onion, cut in half, thinly sliced (2 cups)

2

tablespoons sherry vinegar

12

oz sliced provolone cheese

1/2

cup sliced roasted red bell pepper (from 7-oz jar), drained

Preparation

Heat oven to 400°F. Brush 1 1/2 teaspoons of the oil on large cookie sheet. Unroll dough on cookie sheet; press into 14x12-inch rectangle. Brush remaining 1 tablespoon oil over dough. Bake 8 minutes.

Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chorizo; cook 4 to 5 minutes, stirring occasionally, until meat starts to brown. Drain on paper towels. Reduce heat to medium. Add onion; cook 5 minutes, stirring occasionally. Stir in vinegar; cook 5 minutes longer or until onion is soft and caramelized. Remove from heat.

Top partially baked crust with cheese, onion, bell pepper and chorizo. Bake 8 to 10 minutes longer or until crust is golden brown and cheese is bubbly.