1 TBSP olive oil, divided
1/4 pound mixed wild mushrooms, thinly sliced
1/4 teaspoon kosher salt
1/4 red onion, thinly sliced
2 cloves garlic, chopped
Semolina flour, as needed
1/2 pound pizza dough
1/4 cup raw red sauce
2 TBSP nettle pesto or other pesto
3/4 cup shredded low moisture mozzarella cheese
1/2 link cooked Mexican chorizo sausage, thinly sliced
1/4 tsp dried Mexican oregano
1/2 cup grated cotija cheese, divided
Preheat the oven to 500 degrees. Position one rack on the very bottom of the oven and one on the top third.
Heat a small skillet over medium high heat. Add the oil and heat another 30 seconds. Add the mushrooms to the hot pan and season with the salt. Stir to combine. Cook the mushrooms undisturbed for about 3 minutes. Stir the mushrooms so the browned mushrooms at the bottom are now on top. Continue cooking, stirring occasionally, until evenly browned, another 4 minutes. Sprinkle in the onion and garlic and stir to combine. Remove from the heat and set aside.
Lightly flour the bottom of an upside down rimmed baking sheet. Stretch the dough into a 10 inch round letting the dough fall and drape over your knuckles to stretch itself naturally. Place the formed dough on the floured tray. Dot the dough evenly with the sauce. Sprinkle with the mozzarella and dot with the pesto. Scatter the chorizo on top. Spoon the mushroom mixture evenly over the chorizo and sprinkle with the oregano. Finish with 1/4 cup cotija cheese. Place the tray on the bottom rack and bake for 5 minutes. Move the tray to the top rack and continue to bake until deep golden brown and crispy around the edges.
Remove the pizza to a board and top with the remaining cotija. Cut into wedges or squares and serve.