INGREDIENTS

INSTRUCTIONS

1998    
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.  Bon Appétit December 1996  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Feb 24,

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