MEXICAN PIZZA WITH CHORIZO, MONTEREY JACK CHEESE AND SUN-DRIED TOMATOES
Categories Cheese Pork Tomato Appetizer Bake Super Bowl Lunch Sausage Hot Pepper Bon Appétit Sugar Conscious Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 11
Steps:
- 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.
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LMR LBI
[email protected]This is one of my favorite recipes. It's so easy to make and it's always delicious.
Ranold Nk
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your taste.
Ma Bao
[email protected]I've made this recipe several times and it's always a hit.
shahid laghari
[email protected]I'm not a huge fan of Mexican food, but I thought this recipe was really good.
Malik Mubashir
[email protected]This is a great recipe for a party.
Vidura Chamika
[email protected]I will definitely be making this again!
Hulk Iron man
[email protected]Overall, I thought this recipe was just okay.
Waseem Sami
[email protected]The chorizo was a bit too spicy for my taste.
Md Julfikar
[email protected]I was not a fan of the sun-dried tomatoes. I thought they were too overpowering.
Harper Richmond
[email protected]I would definitely recommend this recipe to anyone who loves Mexican food.
Tayeb Ahmed
[email protected]This dish is perfect for a quick and easy weeknight meal.
Cesar Bardales
[email protected]I loved the combination of chorizo, Monterey Jack cheese, and sun-dried tomatoes. It was the perfect combination of flavors.
Daimayan Woods
[email protected]The step-by-step instructions made the cooking process a breeze.
Lugemwa Moses
[email protected]Easy to follow recipe that resulted in a restaurant-quality Mexican pizza!
fabrice fouyo
[email protected]I just made this last night! It was delicious, but I had to make a few changes because I didn't have all of the ingredients. I used ground beef instead of chorizo, and I added some black beans and corn. It was still really good!