Pizza Mexicana

I love a nice, traditional pizza. But this is nothing like that. Nor is it authentically Mexican in any way. It's just a pie of sweet and spicy deliciousness that I cooked up, inspired by the flavors of Mexico and the U.S. Southwest.

Here's the cast of characters:

1 pound fresh (not dried) Mexican chorizo, casings removed

12 oz. can tomato sauce

1-2 teaspoons ground cumin

3 cups pepper jack cheese, shredded

2-3 red, orange, or yellow bell peppers, sliced

1/2 red onion, thinly sliced

Here's how it plays out:

Prepare your favorite pizza dough recipe (make sure you allow time for it to rise). I make two 12-inch pizzas at a time (leftovers, baby), so you'll want to make sure you have enough dough for that.

Heat the oven to 450 degrees (or the temperature indicated by your pizza dough recipe) and move racks to the upper- and lower- thirds of the oven. In a large nonstick skillet, brown the chorizo over medium heat. Stir frequently, breaking up sausage with the back of the spoon, until it is no longer pink. Remove from skillet and drain on a paper towel-lined plate. Set aside.

In a small bowl, mix tomato sauce and cumin. Add salt to taste. Spread sauce on two prepared pizzas (use as much or as little as you like -- sometimes I have some left over and I just freeze it for another time). Divide the cheese between the two pizzas, followed by the chorizo, peppers, and onions.

Bake pizzas for approximately 20-25 minutes, switching racks halfway through, until cheese is thoroughly melted and onions and peppers begin to brown.