Chorizo & Roasted Red Pepper Grilled Pizza
Yield: 1 serving
Wash hands. Wash all fresh produce under cool, running water. Drain well.Remove chorizo from packaging, and fully cook in sauce pan, then drain excess grease. Place whole peppers on an open flame, and grill until desired char is reached. On a cutting board, chop all peppers and onions. Place the pre-grilled crust on a work surface, grilled side up and drizzle sauce over the cooked side of the crust. Top with cheese, then sprinkle with chorizo, roasted peppers, and onions. Place the pizza on the char-grill and cover immediately for 2–3 minutes, until the cheese is melted and the crust is browned. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Finish with a garnish of chopped cilantro, then cut and serve immediately. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.