Pizza a la parrilla con chorizo y pimiento rojo asado

Instrucciones de preparación

Lávate las manos. Lava todos los productos frescos bajo agua corriente fría. Escúrrelos bien. Remove chorizo from packaging, and fully cook in sauce pan, then drain excess grease. Place whole peppers on an open flame, and grill until desired char is reached. On a cutting board, chop all peppers and onions. Place the pre-grilled crust on a work surface, grilled side up and drizzle sauce over the cooked side of the crust. Top with cheese, then sprinkle with chorizo, roasted peppers, and onions. Place the pizza on the char-grill and cover immediately for 2–3 minutes, until the cheese is melted and the crust is browned. CCP: La temperatura interna final de cocción debe alcanzar un mínimo de 165 °F y mantenerse así durante al menos 15 segundos. Finish with a garnish of chopped cilantro, then cut and serve immediately. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.