4ozMexican Queso Cotijofinely crumbled ( substitute parmesan or feta)
2tspMexican oregano
1tspsalt or to taste
1tsppiloncillo or raw sugar
½tspSpanish smoked paprika
¼cupfresh basilchopped ( optional )
Instructions
Prepare chile puree:
Rehydrate the dried chiles by filling a small saucepan with water. Bring to a boil, submerge the guajillo and ancho chiles in the boiling water. It may be necessary to put a weight on the chiles to keep them submerged.
Reduce heat to medium and simmer for five minutes.
Set aside for 15 to 20 minutes to steep.
Drain the chiles, remove the stem and scrape out the seeds.
Place the chiles in a blender with the tomatoes, garlic, and a half cup of water. Blend until smooth.
Prepare pizza sauce:
Place a deep skillet over med-high heat.
When hot add ¼ cup of vegetable oil. Strain the contents of blender directly into the skillet. Push the puree through the sieve with a wooden spoon.
Add the tomato paste, oregano, salt, sugar, paprika and ½ cup water. Turn heat to medium and let simmer for 15 minutes.
Add more water if the sauce is too thick and adjust seasoning ( salt) if necessary.
Assemble pizzas:
While the sauce simmers, fry the sausage thoroughly over medium-low heat, breaking up the sausage as it cooks.
Drain in a colander or with paper towels.
Spread a little sauce on the top of two tortillas.
Place another tortilla on top of each one.
The sauce holds the two tortillas together.
Slather each with the prepared sauce and cover with the chorizo sausage.
Place the sliced Oaxacan cheese randomly on pizzas.
Add the chopped green pepper, then sprinkle the cotijo cheese.
Add a little more crushed oregano over the pizzas.
Bake in a hot 400 degree oven for about 15 minutes or until crisp and the cheese is bubbly.
Chopped fresh basil may be added 5 minutes before it comes out of the oven.
Notes
Slice with pizza cutter and dig in!
Keyword Pizza
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