Chile Relleno Pizza

Instructions
• Start with the salsa. Place tomatoes, white onion, garlic, and water in blender and mix until well combined. Heat olive oil in a small pot. Pour tomato mixture into the pot. Add oregano sprigs, salt, and sugar and bring the sauce to a boil over high heat. Lower temperature to medium and let it cook for 25 minutes uncovered, stirring occasionally. The sauce should be chunky.
• Meanwhile, roast and peel the poblano peppers, read how to do it here. Seed them and cut them in long strips, set aside.
• Pre-heat oven to 375 degrees F.
• Heat olive oil in a pan on the stove, add sliced onions and cook until soft, add poblano pepper strips and salt to taste. Set aside.
• Pre-bake pizza crusts for 2 minutes.
• Remove from oven, take one pizza crust, add one thin layer of cheese, one layer of pepper-onion mixture, tomato sauce and finish with another layer of cheese, repeat until you finish with all of them.
• Bake again for 4 minutes or until cheese melts.