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1
Place tomatoes in medium bowl.
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2
Add enough boiling water to cover; steep until soft, about 15 minutes.
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3
Drain tomatoes.
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4
Slice tomatoes into matchstick-size strips and place in small bowl.
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5
Add 2 tablespoons oil and vinegar; toss to coat.
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6
Season to taste with salt and pepper.
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7
(Tomatoes can be prepared 1 day ahead.
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8
Cover and let stand at room temperature.)
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9
Line baking pan with paper towels.
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10
Cook chorizo in large nonstick skillet over medium heat until brown, crumbling with back of fork, about 10 minutes.
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11
Using slotted spoon, transfer chorizo to prepared baking pan to drain.
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12
Preheat oven to 350F.
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13
Lightly oil baking sheet.
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14
Drain tomatoes, reserving vinaigrette.
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15
Sprinkle garlic over 2 tortillas.
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16
Sprinkle 1/4 of cheese, 1/4 of chorizo, 1/4 of sun-dried tomatoes, 1 teaspoon pine nuts and 1 teaspoon oregano atop each.
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17
Place remaining 2 tortillas atop pizzas.
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18
Heat 1 tablespoon plus 1 teaspoon oil in large skillet over medium heat.
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19
Place 1 pizza in skillet and cook until golden brown on bottom, about 4 minutes.
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20
Turn pizza, bottom side up, onto prepared baking sheet.
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21
Repeat with remaining oil and pizza.
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22
Sprinkle remaining cheese, chorizo and sun-dried tomatoes equally atop pizzas.
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23
Place 6 poblano chili rings atop each pizza.
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24
Brush reserved vinaigrette over chili rings.
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25
Sprinkle remaining 2 teaspoons pine nuts over pizzas.
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26
Bake pizzas until bottoms are brown and cheese melts, about 10 minutes.
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27
Transfer pizzas to cutting board.
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28
Cut each pizza into 12 wedges and serve.
