3ounceswild boar chorizosubstitute any bulk chorizo
1/2cupshredded mozzarella
Big handful baby spinachtorn into large pieces
Instructions
Preheat oven to 375. If you have a pizza stone, put it in now.
Cook the chorizo over medium heat until browned. Meanwhile, prepare the Béchamel. Set both aside to cool, and drain the chorizo on paper towels if you wish.
Prepare crust according to directions on the package. Pat out on a gluten-free cornmeal-dusted pizza stone into a pizza shape as best you can. The dough will not be as pliable as typical pizza dough, so just be patient.
Spoon a layer of Béchamel over the dough, then sprinkle on chorizo and mozzarella.
Bake for 30-35 minutes, then remove and scatter spinach over the top.
Bake an additional 5-10 minutes, until edges are golden brown, spinach is slightly wilted, and cheese is golden.