Betty's Rotel mexican pizza

Published July 11, 2016 3 Plays

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Betty demonstrates how to make Rotel Mexican Pizza. This is a quick and easy way to make dinner, using canned diced tomatoes and green chiles, along with fresh produce.

Rotel Mexican Pizza

½ pound chorizo, or other Mexican sausage
10 ounce can Rotel diced tomatoes and green chiles
½ teaspoon sugar
1 can refrigerated pizza dough
½ cup chopped mushrooms
¼ cup chopped onion
½ cup chopped green bell pepper
1 cup shredded Monterey Jack cheese

Brown and drain chorizo. Set aside. Drain Rotel and add sugar. Use a blender to puree to the consistency of pizza sauce. Place uncooked pizza crust on pizza pan that has been sprayed with cooking oil spray. Spread sauce on uncooked pizza crust. Sprinkle chorizo over top, followed by mushrooms, onions, and green bell pepper. Top with shredded cheese. Bake at 425 degrees (F) until bubbly and beginning to brown, about 8 to 10 minutes. Cut into wedges and serve immediately.