Mexican Pizza With Chorizo Monterey Jack Cheese And Sun Dried Tomatoes

Directions

1. *A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
2. Place tomatoes in medium bowl. Add in sufficient boiling water to cover; steep till soft, about 15 min. Drain tomatoes. Slice tomatoes into matchstick-size strips and place in small bowl. Add in 2 Tbsp. oil and vinegar; toss to coat.
3. Season to taste with salt and pepper. (Tomatoes can be prepared 1 day ahead.
4. Cover and let stand at room temperature.)
5. Line baking pan with paper towels. Cook chorizo in large nonstick skillet over medium heat till brown, crumbling with back of fork, about 10 min.
6. Using slotted spoon, transfer chorizo to prepared baking pan to drain.
7. 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-dry tomatoes, 1 tsp. pine nuts and 1 tsp. oregano atop each. Place remaining 2 tortillas atop pizzas. Heat 1 Tbsp. plus 1 tsp. oil in large skillet over medium heat. Place 1 pizza in skillet and cook till golden on bottom, about 4 min. Turn pizza, bottom side up, onto prepared baking sheet. Repeat with remaining oil and pizza.
8. Sprinkle remaining cheese, chorizo and sun-dry tomatoes equally atop pizzas. Place 6 poblano chili rings atop each pizza. Brush reserved vinaigrette over chili rings. Sprinkle remaining 2 tsp. pine nuts over pizzas. Bake pizzas till bottoms are brown and cheese melts, about 10 min. Transfer pizzas tocutting board. Cut each pizza into 12 wedges and serve.
9. Serves 12.