Tomatillo Verde Pizza by Chef boomadonna
I was stricken with cookers-block, meandering through grocery store isles when I came up with this recipe. This recipe tosses traditional pizza sauce out the window and replaces it with zesty Mexican salsa verde. Topped with cherry tomatoes, red onion, corn kernels, and pepper jack cheese (for a tiny kick).
1. Preheat oven to 400.
2. Line oven pan with tin foil. Slice cherry tomatoes, red onion, & place on pan. Sprinkle sea salt and drizzle extra virgin olive oil on top. Roast in oven for about 20 minutes, or until they have a nice roasty-look to them.
2. Chop tomatillos, poblano pepper, cilinatro and garlic clove. Place in blender. Add agave nectar. Pulse until you have a smooth sauce.
3. ("1/2 pizza dough" is an estimate. Should be a pizza large enough for 2 servings). Spread out pizza dough on greased tin foil. Bake in oven for 10 minutes and remove.
4. Now that the pizza is a little less doughy - pour salsa verde sauce on and spread evenly. Add roasted cherry tomatoes and red onion. Sprinkle pepper jack cheese on top. Bake for another 15 - 20 minutes.