- 1 (13.8 ounce) can Pillsbury® Refrigerated Pizza Crust
- 1/2 pound chorizo sausage (not smoked)
- 1 (8 ounce) can tomato sauce
- 1/2 chipotle chile in adobo sauce
- 1/4 cup chopped fresh cilantro
- 1 (2.25 ounce) can sliced ripe olives, drained
- 2 cups shredded Colby-Monterey Jack cheese blend
- Heat oven to 400 degrees F. Grease 15x10x1-inch pan with shortening or spray with cooking spray. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Prick dough 15 to 20 times evenly with fork.
- Bake at 400 degrees F for 8 to 10 minutes or until crust is very light brown. Meanwhile, remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking up sausage, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, puree tomato sauce and chipotle chile until smooth.
- Remove partially baked crust from oven. Spread tomato sauce mixture evenly over crust. Sprinkle cooked sausage, cilantro, olives and cheese over sauce.
- Return to oven; bake an additional 12 to 15 minutes or until cheese is melted and crust is crisp and lightly browned. Cut into squares. Serve warm.