You can find this recipe at El Restaurante.
Recipe Courtesy of the California Milk Advisory Board
http://www.realcaliforniamilk.com/
Just add prepared mole sauce to your pizza sauce, and top with California Hispanic-style cheeses!
3 oz. mole poblano-pizza sauce blend (mix your favorite prepared mole with regular pizza sauce or herbed tomato paste, depending on thickness of mole)
1 (10-inch) extra-thin pizza crust (tart dough or cracker crust preferred)
1-1/2 oz. shredded California Oaxaca
1-1/2 oz. shredded California Asadero
2 oz. shredded California Queso Quesadilla
1 oz. grated California Queso Enchilado
3 Tbsp. shredded cilantro leaves and stems
2 Tbsp. chopped pepitas (roasted, salted pumpkin seeds)
1 tsp. toasted black and white sesame seeds
Spread mole poblano/pizza sauce blend evenly over crust. Blend Oaxaca, Asadero and Queso Quesadilla cheeses; sprinkle over sauce. Top with Queso Enchilado. Bake at 475°F until crust has golden edge and crisp bottom and cheese is slightly browned. Top with cilantro, pepitas and sesame seeds.
Click Here for the Recipe for Poblano Corn Flatbread with California Crema
Click Here for the Recipe for Super Chorizo Con Papa Pizza