Fajita Mexican Pizzas (Vegan) Recipe

Instructions

To make the enchilada sauce, combine the anchos, onion, tomato, and  oregano in a medium saucepan over high heat. Add the water to cover and bring to a boil, then reduce the heat and simmer for 20 minutes, until all the vegetables have softened. Remove from the heat. Allow to cool for 10 minutes uncovered. Transfer the solids to a blender with the raw garlic and puree, adding some of the coking liquid a little at a time, using up to ¾ cup until the sauce is smooth. Add the salt and stir. Heat oil in a large skillet over high heat. Once hot add the peppers, onions, and mushrooms and lightly saute for a couple minutes. Add some salt for seasoning. It will also help pull some moisture out of the vegetables. Preheat the oven to 400 degrees and line your sheet pan with foil or parchment. Assemble the pizzas: place two tortillas on a sheet tray, spread a small ladle of enchilada sauce on each first layer making sure to leave about ½ inch to 1 inch of the outeredge unsauced. Then sprinkle with cheese and place another tortilla layer on top. Add the same amount of sauce on top of the second tortilla, sprinkle with cheese, add the vegetables in an even layer, and sprinkle with more cheese. Bake the pizzas until the cheese has melted and the tortillas are lightly golden. Top with a dollop of guacamole, a spoonful of pico de gallo, and a sprinkle of fresh oregano and serve!