Categories: Grilling

Ingredients

• 1 lb. raw Mexican chorizo sausage, casings removed
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temp
• 2 tbsp. olive oil
• 1/4 cup adobo sauce
• 1 1/2 cups grated Chihuahua cheese
• 1/4 cup crumbled queso fresco
• 1 large poblano pepper, roasted
• 2 plum tomatoes, diced
• 1 ripe avocado, peeled, pitted, and cut into thin wedges
• Kosher salt and black pepper, to taste

Directions

1. Preheat a small saute pan over medium-high heat for 1-2 minutes. Add the sausage and cook, stirring occasionally and breaking up any clumps, until no longer pink. Drain on paper towels and reserve for topping.

2. Preheat the grill, roll out, and shape the dough, and grill the first side of the crust per the master instructions. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

3. Spread the entire surface with the adobo sauce. Top with the cheeses. Sprinkle with the crumbled chorizo, poblano strips and tomatoes.

4. Finish grilling the pizza per the master instructions.

5. Remove from the grill, garnish with the avocado, and season with salt and pepper. Slice and serve immediately.

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