Tomatillo Chorizo Pizza

Pizza gets a decidedly south-of-theborder makeover in this tomatillo- and chorizo-topped version.

1 (14-ounce) ball of pizza dough,

homemade or store-bought 4 tomatillos, husks removed, cored

and thinly sliced

1 teaspoon salt

1 tablespoon olive oil

2 ounces Oaxaca cheese, thinly

sliced and torn into small pieces 2 chorizo links, casings removed,

and lightly browned in a skilled 2 jarred roasted red peppers, sliced 2 tablespoons pickled red onion 2 tablespoons cilantro leaves

Instructions: If you’re using a storebought dough ball, let it thaw completely (if frozen), come to room temperature and start rising.

Toss the tomatillos and salt in a large mixing bowl, transfer them to a colander, and place that colander over the mixing bowl. Let the tomato slices drain for about 20 minutes.

Heat the oven to 500 degrees with a pizza stone (if available) on the lowest shelf. Working either on a pizza peel (the large wooden board with a handle) or on a large pizza pan, stretch the dough into a 14-inch round. Drizzle the dough with olive oil, then layer the tomatillos evenly over the dough. Top that with the cheese, chorizo, red peppers and pickled onions.

If you’re working on a pizza peel with a pizza stone, slide the flatbread directly onto the stone and bake for 12-14 minutes until the crust is done and the toppings evenly browned. If you’re using a pizza pan, bake an additional 3-5 minutes as needed. Sprinkle on the cilantro, then cut and serve the pizza immediately.

Makes 4 servings

Per serving: 305 calories, 22 g fat (7 g saturated fat), 39 mg cholesterol, 935 mg sodium, 17 g carbohydrates, 1 g dietary fiber, 0 g sugar, 13 g protein

Paul Stephen / Staff