Mexican Pizza

1. Gather the ingredients.

2. Preheat the oven to 400 F. Arrange the racks in the oven so they evenly divide the oven into thirds. You'll use both racks, rotating and moving the pizzas around as they cook.

3. In a large skillet, cook the pork with onion and garlic in olive oil over medium heat until the meat is browned, stirring to break up with a fork. Drain if necessary. If you are using chorizo, cook the onions until they are tender and then add the chorizo, cooking for a few minutes until the fat is rendered and the meat is well browned.

4. Add the taco sauce, tomato sauce, chili powder, cayenne pepper, and pepper to the onion mixture. Stir well, and simmer on low heat for 5 minutes to blend flavors.

5. Stir in drained green chiles.

6. Spray 2 cookie sheets with nonstick cooking spray and then spread the pizza crust dough onto the sheets.

7. Bake them for 5 to 8 minutes or until they are just set.

8. Spread the sauce evenly over both of the pizza crusts and top evenly with the shredded cheese.

9. Bake at 400 F for 20 to 25 minutes until cheese is melted, bubbly, and begins to brown. Halfway through the cooking time, swap the cookie sheets so they each have time on the upper and lower baking racks. This will help ensure an even bake on both pizzas. Make sure that the crusts are browned on the bottom and the pizzas have cooked evenly.

10. Slice, serve, and enjoy.

Vegetarian Version

You can make this pizza vegetarian by eliminating the meat and adding a can of rinsed and drained kidney beans. Simply sauté the onions and garlic in olive oil and then add the beans and proceed with the recipe. Another alternative can be to use 2 cups of soy protein crumbles in place of the meat.