TACO PIZZA on the GRILL
1 lb raw Mexican chorizo sausage, casings removed
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, room temperature (pre-made like Pillsbury works like a charm!)
2 tblsp olive oil
1-1/2 cup grated Monteray Jack cheese
1 can crushed tomatoes with basil
2 plum tomatoes, seeded and diced
1 ripe avocado, peeled, pitted, and diced
8 oz or less sour cream, for topping
Kosher salt and ground black pepper
- Heat a saute pan over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up and clumps, until no longer pink. Drain on paper towel and reserve for topping.
- Preheat the grill, roll out the dough and shape it to medium rectangle size using the grits to keep it from sticking. Place the dough on the grill over indirect heat and grill for1-2 minutes or until the bottom is light brown.
- Turn pizza over. Spread crushed tomatoes over the top, then sprinkle some cheese and top with the cooked sausage and diced tomatoes. Cook for 2-3 minutes or until the bottom is lightly browned and toppings are heated through.
- Remove from grill and top with avocado and sour cream.