Spicy Mexican Pizza (Kimberli D)

Spicy Mexican Pizza

1 can Pillsbury Refrigerated classic pizza crust or 1 can thin pizza crust

1/2 pound chorizo sausage (not smoked)

1 8 oz. can tomato sauce

1 can (7-11 oz) can Chipotle Chile in Adobo sauce

1/4 cup chopped fresh cilantro

1 can (2.25oz.) sliced olives, drained

2 cups shredded Colby-Monterey Jack Cheese

Heat oven to 400 degrees. Spray or grease 15X10X1 inch pan. Unroll dough in pan. Starting at the center, press out dough to the edge of the pan. Remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking sausage up, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, place tomato sauce and chipotle chile. cover; blend on high speed until smooth. Spread tomato sauce mixture evenly over crust. Sprinkle with cooked sausage, cilantro, olives and cheese over sauce. Bake classic crust 15-18 minutes, bake thin crust 12-15 minutes, or until cheese is melted and crust is crisp and lightly browned. Cut into 8 servings.