INGREDIENTS

INSTRUCTIONS

Tortillas form the crust of these layered pizzas, which are an irresistible
hors d'oeuvre. Pour sangria throughout the party.
*A fresh green chili, often called a pasilla, available at Latin American
markets and some supermarkets.
Place tomatoes in medium bowl. Add enough boiling water to cover; steep
until soft, about 15 minutes. Drain tomatoes. Slice tomatoes into
matchstick-size strips and place in small bowl. Add 2 tablespoons oil and
vinegar; toss to coat. Season to taste with salt and pepper. (Tomatoes can
be prepared 1 day ahead. Cover and let stand at room temperature.)
Line baking pan with paper towels. Cook chorizo in large nonstick skillet
over medium heat until brown, crumbling with back of fork, about 10
minutes. Using slotted spoon, transfer chorizo to prepared baking pan to
drain.
Preheat oven to 350°F. Lightly oil baking sheet. Drain tomatoes, reserving
vinaigrette. Sprinkle garlic over 2 tortillas. Sprinkle 1/4 of cheese, 1/4
of chorizo, 1/4 of sun-dried tomatoes, 1 teaspoon pine nuts and 1 teaspoon
oregano atop each. Place remaining 2 tortillas atop pizzas. Heat 1
tablespoon plus 1 teaspoon oil in large skillet over medium heat. Place 1
pizza in skillet and cook until golden brown on bottom, about 4 minutes.
Turn pizza, bottom side up, onto prepared baking sheet. Repeat with
remaining oil and pizza.
Sprinkle remaining cheese, chorizo and sun-dried tomatoes equally atop
pizzas. Place 6 poblano chili rings atop each pizza. Brush reserved
vinaigrette over chili rings. Sprinkle remaining 2 teaspoons pine nuts over
pizzas. Bake pizzas until bottoms are brown and cheese melts, about 10
minutes. Transfer pizzas to cutting board. Cut each pizza into 12 wedges
and serve.
12    Servings
Bon Appétit December 1996
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998

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