1-10.2ozFlatout Flatbread Artisan Thin Pizza Crust Rustic White
3poblano chilesalso known as pasilla chiles in the USA
1medium white onionsliced
4cupsof finely shredded Mexican mix cheeses
Salt to taste
For the Sauce
1/3small white onion
3fresh oregano sprigs
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 mixture 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, read how to do it here. Seed them and cut them in long strips, set aside.
Pre-heat oven to 375 degrees F.
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.