Tacos. Pizza. Pizza. Tacos. We're talking two of the classic hand-held meals, great for lunch or dinner, loved around the world. Often, two great things don't mix together well; think mint and orange juice. But here, the poblano pepper, enchilada sauce, and melty cheese bake together for a delightful veggie taco pizza. Dress the ‘za with salad (or serve on the side), and you'll find the perfect marriage of taco and pizza, forever and ever, 'til death does them part.
Stem poblano pepper, seed, and cut into ½" dice.
Core tomato and cut into ¼" dice.
Hold romaine heart at root end and chop coarsely.
Cook the Poblano Pepper
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, poblano pepper, and a pinch of pepper to hot pan. Stir occasionally until slightly charred, 2-4 minutes.
Remove from burner.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake until lightly browned, 7-9 minutes.
Assemble and Bake Pizzas
Place flatbreads on a clean work surface.
Spread enchilada sauce on each flatbread. Top with cheese and poblano peppers (to taste).
Place pizzas directly on oven rack, with prepared baking sheet below to catch any drips. Bake until crust becomes golden brown and crisp, 10-12 minutes.
Rest cooked pizzas 3 minutes.
Mix Salad and Top Pizzas
While pizza rests, toss romaine, tomato, tortilla strips and chipotle ranch dressing in a large mixing bowl.
Plate dish as pictured on front of card, garnishing pizzas with salad. Salad may also be served on the side if preferred. Bon appétit!