Rio grande pizzas

Yield: 6 servings

Measure Ingredient
4 \N Green anaheim chiles
1½ cup Fresh Tomato Sauce
6 \N Blue Cornmeal Tortillas
5 ounces Soft white goat cheese (appx
\N \N 1/2 cup)
1 \N Bunch chives, chopped
6 \N Strips thinly sliced Garlic
\N \N Jerky
2 tablespoons Chopped fresh basil leaves

Roast the chiles by the Oven or Open-Flame methods then peel, seed, devein, and chop them. Preheat the oven to 400 degrees F.

Heat the tomato sauce in a saucepan over medium heat. Spoon approximately ¼ cup sauce over each tortilla and crumble the goat cheese, green chiles, chives and Garlic Jerky on top.

Place the pizzas on a baking sheet an dcook in the oven 7 to 10 minutes, until the cheese is melted and the pizzas are hot. Sprinkle the fresh basil on top and serve immediately. *********************** The following pizza recipe was inspired by the abundance of produce that is available in the Southwest during the summer months. Red, ripe tomatoes are sweet and delicate in flavor; chiles range in taste from subtle to robust; and fresh herbs are pungent and aromatic.

These ingredients provide a vigorous and distinctive flavor.

************************ Variation: This master pizza recipe can be varied according to what you find in the garden, the market, and your imagination. Grilled rabbit, beans, tomatillos and raw onions are all successful additions.

From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 11-19-94

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