Tamale Pizza with Chorizo and Jalapeños

Preheat oven to 400°F (200°C).

Make the Tamale Dough: In a large bowl, combine the masa harina, baking powder, and salt. Add the softened lard or shortening and rub it into the dry ingredients with your fingers until well combined.

Gradually add the warm chicken broth, mixing until a soft, moist dough forms. The dough should be the consistency of thick cake batter. If it's too dry, add a little more broth; if it's too wet, add a little more masa harina.

Cook the Chorizo: In a skillet over medium heat, cook the chorizo, breaking it up with a spoon, until it's fully cooked and slightly crispy. Drain off any excess grease.

Prepare the Crust: Lightly grease a baking sheet or pizza stone. Spread the tamale dough evenly over the prepared baking sheet to create a pizza crust about 1/4 inch thick. You may need to use your fingers to press it into shape.

Bake the Crust: Bake the tamale crust for 15 minutes, or until it starts to set and is lightly golden brown.

Add Toppings: Remove the crust from the oven. Sprinkle the cooked chorizo evenly over the crust. Then, scatter the sliced jalapeños on top. Finally, sprinkle with Monterey Jack and Cheddar cheese

Bake Again: Return the pizza to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly and the crust is golden brown.

Serve: Remove from the oven and let cool slightly before slicing and serving. Garnish with optional toppings such as chopped cilantro and a dollop of sour cream.