Smoky, Spicy Pizza

Ingredients

• 3.3 ounces chorizo fresh italian ( 1 link)
• 1 large jalapeño seeded cut into 1/4-inch slices,
• 0.3 cup tomatoes 
• 5 ounces mozzarella cheese smoked cut into 1/4-inch-thick slices
• 1 tablespoon olive oil extra-virgin
• 1  pizza dough or 
• 1  pizza dough whole-wheat

Equipment

• frying pan
• oven
• rolling pin
• cutting board

Directions

1. Place oven rack on lowest shelf. If you have a stone, place it on rack. Preheat oven to 550F, or your oven's highest temperature, for 45 minutes.
2. Warm 1 tsp. oil in a skillet over medium-high heat. Crumble sausage into skillet; saut until no longer pink, 3 minutes.
3. Transfer to a plate.
4. Dust a 14-inch-wide pizza peel with cornmeal; flatten dough on top. Using lightly floured fingers or a floured rolling pin, stretch dough into a 13- to 14-inch round. (
5. Sprinkle peel with more cornmeal if necessary to make sure crust slides around easily on peel.)
6. Brush remaining 2 tsp. oil over surface of crust.
7. Arrange cheese over dough, leaving a 1-inch border. Spoon sauce in a spiral over pizza, getting a little bit on cheese, leaving a 1-inch border.
8. Sprinkle on sausage, jalapeo and red onion.
9. Carefully slide pizza onto stone.
10. Bake until crust is just slightly charred on top and golden on bottom (lift an edge to check) and cheese has melted, about 8 minutes. Using peel, transfer pizza to a cutting board.
11. Let rest for a minute or 2, then slice and serve.