Heat oven to 350 degrees F.
Quarter peppers; remove seeds and membreanes.
Broil peppers under hot broiler skin side up until skin blisters and blackens.
Transfer to plastic bag until cool enough to handle, then peel away the skin.
Blend or process peppers until finely chopped; stir in tomato paste and oregano.
Spread pesto on each pita, leaving a 1/2" border around edge.
Top pesto with pepper mixture and sprinkle with tomato strips.
Place ring of chorizo slices around each pizza and top with mushrooms and olives.
Carefully lay cheeses on top.
Arrange pizzas on lightly greased baking sheet and bake until cheese is lightly browned, 15-20 minutes.
Serve immediately.
Ingredients:
3 medium red bell peppers
2 tablespoons tomato paste
2 tablespoons fresh oregano, chopped
2 tablespoons prepared pesto sauce
4 pita breads, about 6 inches
1 1/2 ounces sun-dried tomatoes, cut into strips
7 ounces chorizo sausage, sliced
7 ounces mushrooms, sliced
2 ounces pitted kalamata olives
8 thin slices fresh mozzarella cheese
2 ounces shaved parmesan cheese
Steps/Methods:
Heat oven to 350 degrees F.
Quarter peppers; remove seeds and membreanes.
Broil peppers under hot broiler skin side up until skin blisters and blackens.
Transfer to plastic bag until cool enough to handle, then peel away the skin.
Blend or process peppers until finely chopped; stir in tomato paste and oregano.
Spread pesto on each pita, leaving a 1/2" border around edge.
Top pesto with pepper mixture and sprinkle with tomato strips.
Place ring of chorizo slices around each pizza and top with mushrooms and olives.
Carefully lay cheeses on top.
Arrange pizzas on lightly greased baking sheet and bake until cheese is lightly browned, 15-20 minutes.
Serve immediately.
