This green and red pizza perfectly captures the spirit of Cinco de Mayo, but make it anytime you find some gorgeous deep green poblano peppers at the store. Brought to you by food blogger Silvia Martinez of Mama Latina Tips, it features a salsa you make yourself in the blender and a pepper and onion blend that you’ll swoon over. Thank you, Silvia!
Chile Relleno Pizza
Developed by: Silvia Martinez
Blog name & URL: Mama Latina Tips, http://www.mamalatinatips.com
Chile Relleno Pizza
Ingredients
- 1-10.2 oz Flatout Flatbread Artisan Thin Pizza Crust Rustic White
- 3 poblano chiles (also known as pasilla peppers)
- 1 tablespoon olive oil
- 1 medium white onion, sliced
- 4 cups of finely shredded Mexican mix cheeses
- Salt to taste
- For the Sauce
- 5 Roma tomatoes
- 1/3 small white onion
- 3 garlic cloves
- 1/3 cup water
- 1 tablespoon olive oil
- 3 fresh oregano sprigs
- 1 teaspoon salt
- 1 pinch of sugar
Directions
Pre-heat oven to 375° F.
Start with the salsa: Place tomatoes, white onion, garlic, and water in blender and mix until well combined. Heat olive oil in a small pot. Pour tomato mix into the pot. Add oregano sprigs, salt, and sugar and bring the sauce to a boil over high heat. Lower temperature to medium and let it cook for 25 minutes uncovered, stirring occasionally. The sauce should be chunky.
Meanwhile, roast and peel the poblano peppers. Seed them and cut them in long strips, set aside. Heat olive oil in a pan on the stove, add sliced onions and cook until soft, add poblano pepper strips and salt to taste. Set aside.
Pre-bake pizza crusts for 2 minutes.
Remove from oven, take one pizza crust, add one thin layer of cheese, one layer of pepper-onion mixture, tomato sauce and finish with another layer of cheese, repeat until you finish with all of them.
Bake again for 4 minutes or until cheese melts. Serve and enjoy!
4 cups of cheese for one flatbread???