Mexican mini pizzas

Ingredients:

• 450 g pizza dough, store-bought
• Olive oil to grease the baking sheet
• 4 tomatoes, thinly sliced
• 340g raw Mexican chorizo ​​sausage, casings removed, browned and crumbled
• 0.5–2 cups grated mozzarella or Monterey Jack cheese
• 1 teaspoon dried oregano

Preparation:

1. Fry the chorizo ​​in a medium skillet over medium heat. Transfer to paper towels to drain.
2. Preheat oven to 190°C.
3. Turn the dough out onto a well-floured surface. Divide the dough into 4 equal portions. Roll into 10 cm diameter circles. Place the circles on 2 lightly greased baking sheets.
4. Top each pizza with tomato slices and crumbled chorizo. Sprinkle with grated cheese and dried oregano.
5. Bake until the dough is golden brown and the cheese is bubbling, about 20 minutes.