2 tbsp. olive oil
2 large yellow onions, peeled and thinly sliced
2 cloves garlic, minced
2 mild green chiles, cored, seeded and cut, crosswise, into thin slices
2 large jalapeño chiles, cored, seeded and cut, crosswise, into thin slices*
1 red bell pepper, cored, seeded and cut into thin rings
1/4 cup chopped cilantro leaves
4 cups shredded jack cheese (1 pound)
1 recipe Zippy Pizza Sauce (see recipe below)
2 large flour tortillas
Heat the olive oil in a large heavy skillet.
Add the onions and garlic and sauté, stirring, for 5 or 6 minutes.
Stir in all three peppers. Cook over medium-high heat for 5 more minutes, stirring.
Remove from the heat and set aside.
Make the sauce according to the following recipe.
Place a tortilla on a lightly oiled baking sheet. Spread with a thin layer of the sauce.
Top with half of the onion-pepper mixture.
Sprinkle with half of the cilantro.
Cover with 2 cups of the cheese.
Repeat with the remaining ingredients.
Bake the pizzas in the bottom of a preheated 450-degree oven for 10 to 15 minutes or until the tortilla is browned on the edges and the cheese is bubbly.
Cut into small wedges. Serve hot.
Makes 24 appetizers.
Zippy Pizza Sauce
1 tbsp. extra-virgin olive oil
1 large clove garlic, minced
1 or 2 medium fresh jalapeño peppers, seeded and minced
1 28-oz. can diced plum tomatoes, drained
Salt to taste
Pinch sugar
Heat the olive oil in a small heavy skillet.
Sauté the garlic and peppers over medium heat, stirring, for 3 minutes.
Stir the tomatoes and the remaining ingredients into the skillet. Cook, uncovered, for 5 minutes.
Taste and correct the seasonings.
Makes about 2 1/2 cups.
Store any leftover sauce in a covered container in the refrigerator. Keeps for several days.
Note: Also good on regular pizza crust or for a quick hot "pizza" sandwich, spread onto a toasted English muffin and top with cheese and any other desired toppings.
