Spicy Chorizo Pizza

Heat a skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned. Drain off some of the excess fat, leaving about a tablespoon in the pan. Add the onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds more, until fragrant.

Pour in the crushed tomatoes, oregano, and smoked paprika. Stir everything together and bring to a simmer. Reduce the heat to low and let it cook for 5-7 minutes to allow the flavors to meld. Season with salt and pepper to taste.

While the sauce simmers, preheat your oven to 500°F (260°C) with a pizza stone or baking steel inside for at least 30 minutes. On a lightly floured surface, stretch or roll your pizza dough into a 12-inch circle.

Transfer the dough to a pizza peel dusted with cornmeal or flour. Spread the chorizo sauce evenly over the dough, leaving a ½-inch border. Top with the Monterey Jack cheese, jalapeños and the thinly sliced red onion.

Carefully slide the pizza onto the hot stone in the oven. Bake for 10-12 minutes, rotating halfway through, until the crust is golden brown and the cheese is bubbly and lightly browned.

Remove the pizza from the oven and immediately sprinkle with fresh cilantro. Let it cool for a couple of minutes before slicing and serving.