Mexican Pizza With Ranchero Sauce

Submitted by Abby Girl

"This recipe is originally from the Best of Bridge series. The Ranchero sauce will keep refrigerated for up to 1 week and is delicious used as a pasta sauce. If using fresh dough, cook the pizza 6 - 8 minutes before adding the toppings to prevent a soggy crust. Cook the topping until the cheese melts."

 

• Ready In: 1hr
• Ingredients: 14
• Yields: 1 pizza

ingredients

• Ranchero Sauce

• 29.58 ml vegetable oil
• 236.59 ml onion, chopped
• 1 garlic, minced
• 946.36 ml tomatoes, chopped
• 2 anaheim chilies, seeded and chopped
• 4.92 ml sugar
• salt and pepper
• 29.58 ml cilantro, chopped
• 14 inch prepared pizza crust (or 1 Boboli cooked crust)

• Toppings

• 226.79 g Italian sausage, cooked, drained and crumbled
• 354.88 ml monterey jack cheese, shredded
• 118.29 ml red onion, sliced
• 1 red pepper, sliced into thin strips
• 29.58 ml jalapeno peppers (pickled)

directions

1. Ranchero Sauce: In a large skillet, heat oil over medium heat and add onion. Cook 2 minutes, stirring constantly.
2. Add garlic and cook 2 minutes more or until onion is translucent. Add tomatoes, chilies, sugar, salt and pepper.
3. Simmer until slightly thickened, about 15 minutes, stirring ocassionally. Stir in cilantro.
4. Preheat oven to 500. Spread 1 cup Ranchero sauce evenly over pizza. Cover with cooked sausage and sprinkle cheese over top.
5. Add onion, red pepper strips and jalapeno peppers (if using) over cheese.
6. Bake 15 - 20 minutes.

Reviews

[adopt a greyhound]

Great pizza. Good and spicy with lots of flavors blending together. I used Recipe #25621 for the meat and Rotel for the tomatoes but otherwise made as written.