• 1/2 pound Mexican-style pork chorizo (removed from casing)
  • 23 ounces RAGU Homestyle Thick & Hearty Meat Sauce
  • 1 teaspoon chipotle peppers (finely chopped, in adobo)
  • 1/4 cup olive oil
  • 2 cloves garlic (minced)
  • 4 thin pizza crusts (small pre-baked, 7 ounces each)
  • 1 pound shredded Chihuahua cheese
  • 4 ounces queso fresco (crumbled)
  • 1 avocado (large, cut into ½-inch pieces)
  • 1 cup chopped fresh cilantro
  • 1/2 cup crema (or sour cream)


  1. Preheat grill to medium-high heat.
  2. Cook chorizo in medium non-stick skillet on medium-high heat 5-7 min. or until crisp, breaking up any large pieces; drain. Stir in sauce and chipotle peppers.
  3. Combine oil and garlic in small bowl; brush onto both sides of pizza crusts. Working with 2 crusts at a time, grill top-side down, 1-2 min. or until lightly browned.
  4. Reduce heat to medium; carefully flip crusts over with tongs. Top each with ¼ of the sauce mixture and Chihuahua cheese. Grill 2-3 min. or just until cheese is melted. Carefully slide finished pizzas onto large cutting board or platter. Repeat with remaining crusts and toppings.
  5. To serve, top evenly with queso fresco, avocados, cilantro and crema.
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