Spicy Mexican Pizza

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Spicy Mexican Pizza

 

2 fresh poblano or Anaheim chiles

2 tablespoons pine nuts

2 10-inch flour tortillas

1 tablespoon cornmeal

1/4 cup taco sauce

2 jalapeno chiles, seeds included, minced

3/4 cup Monterey jack or Cheddar cheese

2 tablespoons chopped fresh cilantro

Sliced olives

 

Roast the poblano chiles over a gas stove-top flame turned to high or under the

broiler until lightly blackened on all sides. Seal in a zip-top bag for 15

minutes. Rub off the charred skin. Stem, seed, and cut the chiles into 1/4

inch-wide long strips. Preheat the oven to 325 degrees F. Spread the pine nuts

on a baking sheet and toast in the oven until golden, about 8 minutes. The

recipe can be completed to this point up to 8 hours before cooking.

Preheat the oven to 500 degrees. (if you have a pizza stone, place in the oven

before preheating the oven, then preheat the oven for 1 hour). If you have a gas

stove top, lightly char the tortillas on both sides. Place the tortillas on a

wooden pizza paddle lightly sprinkled with cornmeal. Spread the taco sauce

evenly across the surface. Layer on the fresh jalapeño chiles and the cheese.

Place the poblano chile strips on the pizza so they radiate outward from the

center. Sprinkle with the pine nuts. Slide the pizzas onto the pizza stone, or

place the pizzas on a baking sheet in the oven. Bake until the cheese bubbles,

about 5 minutes. Remove from the oven and sprinkle with the cilantro and sliced

olives. Cut into wedges and serve at once.

Serves 6 to 10.