Chicken Chorizo Butternut Squash Mexican Pizza

1 tsp olive oil

3 or 4 garlic cloves minced

1 1/2 cups chicken or veg broth

3 cups tomato sauce

1 or 2 dried Bellews Creek chipotles (2 if you like spicy)

1 tbsp chili powder

1 tsp cumin

Salt and pepper to taste

Heat olive oil in saucepan. Add garlic and sauté a few minutes. Add everything else and bring to low boil. Turn to simmer and cover tor 20 minutes. Spoon out chipotle and remove stem. Toss chipotle back in pot and using immersion blender, blend till smooth. Alternatively cool slightly and add to blender. This sauce freezes well so I usually make a double batch.

Brown Buttonwood chicken chorizo in a skillet. Set aside. Shred Ropp pepper jack cheese. I cooked the butternut squash earlier in my instant pot. You can bake it in the oven or cook in the microwave. I was lazy and used a pre-made pizza shell.

Preheat oven to 425 degrees.

Spread homemade sauce on pizza shell. Top with sausage, squash, and cheese. I added a bit of sliced purple onion. Bake for 12-15 minutes depending on crust.

This would be fantastic with Del Carmen black beans and some cilantro shoots.