All the Southwestern flavors in a beautiful quick-to-fix summer pizza treat.
- One 12 inch pizza crust, ready to bake
Sauce:
- 1 1/2 cups lightly packed cilantro leaves
- 1/2 cups lightly packed parsley leaves
- 2 cloves garlic
- 1 jalapeño chile, halved and seeded
- 1 scallion, cut in pieces
- 1 T lemon juice
- 1/2 cups olive oil
Topping:
- 2 Anaheim or other mild green chiles, roasted, peeled, seeded, cut into 1/2 in. strips
- 5 tomatillos (or substitute green tomatoes), husked, rinsed, sliced
- 4 small plum tomatoes, sliced and drain on paper towels
- 1 small red onion, thinly sliced
- 1 T chopped fresh oregano or 1/2 tsp. dried
- 2 cups grated jack cheese
- Salt and freshly ground pepper
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Combine all sauce ingredients in a food processor or blender. Puree until smooth. Add salt and freshly ground pepper to taste.
Preheat oven to 450° F. Place pizza crust on a large baking sheet. Brush the shell with the sauce. Arrange strips of chiles, radiating out from the center. Arrange slices of tomatillos, tomatoes and red onions in between. Sprinkle with salt and pepper and oregano. Top with grated cheese and back for 5 to 10 minutes until the edges are crisp.
Serve hot.
