Salsa Verde Pizza. This carnitas pizza is seriously one of the best homemade pizzas we've ever made! It was inspired by our love of our spicy salsa verde. The combination of salsa verde as the base for pizza topped with crispy carnitas makes for a delectable gourmet carnitas pizza.

Stir to combine everything into a rough-looking mass. Add [in this order] salsa, chorizo, red onions, black olives, garlic, and crumbled queso fresco. Scatter on the cooked chorizo, sliced red onion and crumbled goat cheese. You can cook Salsa Verde Pizza using 21 ingredients and 9 steps. Here is how you cook it.

Ingredients of Salsa Verde Pizza

You need of crust.
You need 1/4 tsp of quick rise yeast.
It's 1 tsp of salt.
It's 2 cup of all purpose flour.
Prepare 1/2 cup of water.
It's 1/2 cup of light beer.
You need of salsa verde.
Prepare 1/2 lb of tomatillos, de-husked and rinsed.
Prepare 4 of serrano peppers, stems removed.
Prepare 3 tbsp of fresh cilantro.
You need 1 tsp of salt.
You need 1 dash of water.
Prepare of pizza toppings.
You need 10 oz of package of chorizo sausage.
It's 8 oz of queso fresco.
It's 1/4 of red onion, sliced fine.
It's 1/2 can of black olives, sliced.
It's 3 clove of garlic, sliced fine.
Prepare of garnish.
You need 2 tbsp of fresh cilantro, shredded.
It's 1 of queso anejo or romano shredded fresh.

Sprinkle with queso anejo and cilantro or parsley leaves, cut in squares and. Well, here's a great twist on pizza that swaps roasted tomatillo salsa for traditional red sauce and goat cheese for mozzarella. There are actually two kinds of salsa verde: a Mexican one and an Italian one. The Italian version is an uncooked sauce usually made with parsley, olive oil, garlic, capers, vinegar or lemon juice, and sometimes anchovies. a pizza stone; a pizza peel To the carafe of a blender, add the pineapple juice, vinegar, oregano, paprika, salt, cumin, black pepper, cloves, garlic and guajillo chiles and blend until smooth.

Salsa Verde Pizza step by step

DAY BEFORE COOKING: Combine all dry ingredients for crust in medium sized mixing bowl. Add beer and water. Mix into course dough. Cover with plastic wrap and leave out to rise overnight, or at least 8 hours..
For salsa, begin with setting broiler on high..
Place serranos and tomatillos on baking sheet 4 inches under broiler. Cook until each is soft, splotchy and blackened - about 5 minutes on each side. Color will turn from vibrant green to an olive hue. Remove from broiler to cool..
Place roasted serranos and tomatillos in food processor. Add remaining salsa ingredients. Process til coarse or desired consistency..
Preheat oven to 500°F..
Cook chorizo in skillet until browned..
Press dough into greased pizza pan or 13x18 baking sheet. Add [in this order] salsa, chorizo, red onions, black olives, garlic, and crumbled queso fresco..
Bake on center rack until golden brown - about 20 mintues..
Top with garnish and serve. A side of light sour cream for dipping is yummy. :).

We use only the freshest ingredients in our authentic Mexican recipes to bring the highest quality of food to your table. This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Season with cilantro, oregano, cumin, and salt; pour in water. Authentic Mexican Salsa Verde is a fresh and bright green sauce that pairs perfectly with chicken.