Southwest Pizza with Mexican Sour Cream
1 pkg (10 oz) 2 ultra thin ready-to-use pizza crusts
2/3 cup enchilada sauce
1 lb bulk chorizo sausage
1 red bell pepper, chopped
1 1/2 cups Mexican cheese blend, finely shredded
1 cup shredded lettuce or spinach
1 avocado, sliced
1 cup Kemps Mexican Style Sour Cream
Preheat oven to 400˚F.
Cook sausage until brown; drain any excess fat.
Spread enchilada sauce evenly over two pizza crusts. Spoon cooked sausage evenly over the sauce. Sprinkle bell pepper and cheese evenly over pizzas.
Bake for 10 to 12 minutes until cheese is melted and crust is brown at edges.
Spoon Kemps Mexican Style Sour Cream into a resealable plastic bag. Snip one corner. Squeeze cream onto pizza. Serve hot. Store leftovers in refrigerator.
Ground beef cooked with taco seasoning makes a good substitution for the sausage.
Customize your pizza with your family’s favorite toppings. Cherry tomatoes, olives, cilantro, onion, black beans and corn make tasty toppers.