Title: Rio Grande Pizzas
Categories: Amerind Lamb Pizza
Yield: 6 Servings

4		Green anaheim chiles
1 1/2	c	Fresh Tomato Sauce
6		Blue Cornmeal Tortillas
5	oz	Soft white goat cheese (appx
		1/2 cup)
1		Bunch chives, chopped
6		Strips thinly sliced Garlic
		Jerky
2	tb	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 1/4 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. ***********************

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 Typed for you by Hilde Mott

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