Pickled tomatillos on pizza? With chorizo? Sold!
Pizza might not be first on your list when coming up with ways to use your magical jar of Pickled Tomatillos, but this is a combo worth trying and it is quickly heading to the top of my list.
And don’t fret if the thought of making homemade pizza sounds cumbersome — you can get by without any special pizza gear and you’ll still end up with an incredible homemade meal.
Pickled Tomatillo and Chorizo Pizza Recipe
Before we talk about the other ingredients it’s best to get the dough started so that it has some time to rise.
This is a simple dough recipe from the kitchn that is remarkably easy to make and offers up some tasty results. I’ve tried adding all sorts of spices to the dough, but I always revert back to the simplest version possible and instead rely on the pizza toppings for the bulk of the flavor.
Start by adding 1 teaspoon of yeast of to 3/4 cup warm water.
Give it a stir until the yeast is dissolved into the water.
Add 2 cups all-purpose unbleached flour along with a single teaspoon of salt.
Combine with a spoon as much as you can and then dump it onto the work surface. Use your hands to knead it together into a cohesive ball.
If the dough is sticking to your hands then you might need to add a bit more flour.
Ideally, you let this dough rise for 1-2 hours but I’m always too hungry for that so I never wait that long. I try to give it a half hour but I’ve probably used it after a 15 minute resting period and still had success with it.
This amount of dough is enough for 4 thin crust 10″ pizzas. I usually make two pizzas and save the other half of the dough in the fridge for a future meal, wrapped in plastic and foil, where it will keep for at least a few days.
So while the dough recipe is enough for 4 pizzas, the toppings listed in the recipe box down below will be for 2 pizzas only.
Okay, let’s talk about the toppings…
Instead of a traditional pizza sauce, we’re going to use some garlic-infused olive oil. This thin oil layer prevents the pizza from tasting dry and it keeps the focus on the tomatillos and chorizo. We used the same technique in our Spicy Chicken and Pickled Jalapeno Pizza and I’ve become a huge fan of it — it lets you get creative with the toppings because you don’t have to worry about them getting along with the flavor of tomatoes.
Add the following ingredients to a small bowl:
2 minced garlic cloves
2 tablespoons olive oil
a pinch of salt
Smoosh the garlic pieces with the back of the spoon and give it a good stir. You’ll only need a thin layer of this oil to prevent the pizza from tasting dry so don’t feel like you have to use all of it — a half tablespoon per pizza is a good starting point.
For the Pickled Tomatillos all you have to do is pull your jar out of the fridge and chop them up!
Of course, if you don’t any in the fridge then it’s time to make a batch! It’s super easy and you can see all the details in our recent Pickled Tomatillos recipe.
As with most pickled goods, these typically prefer an overnight resting period to get the full pickle, but even a half hour after making them you’ll get a decent preview of what they’ll taste like. So don’t hesitate to make and use them same day — I do this all the time with Pickled Jalapenos and Pickled Onions.
And regarding the chorizo, I partially cook it before baking the pizza. A quick saute over medium heat does the job and this ensures that the chorizo will be fully cooked when the pizza comes out of the oven. Once cooked, set aside until you need it. If it seems greasy you can drain it on some paper towels before adding it to the pizza. (What is Chorizo?)
Okay by now the dough is ready to go. Split it in half and then split it in half again. This will give you enough dough for a super thin 10″ pizza.
I like these pizzas best when the dough is micro thin. It creates a good balance with the toppings but of course you are welcome to make a thicker crust if you prefer that.
Roll the dough out with a rolling pin and if you get some snapback then let it rest for a couple minutes once you’ve rolled it out a bit. This will reduce the elasticity and when you continue you’ll be able to roll it out to about 10″ in diameter.
I usually roll it out on parchment paper and bake it directly on this paper. This makes the whole process much easier when you’re dealing with thin dough. (What is Parchment Paper?)
If your dough is thicker you’ll probably want to bake it for a couple minutes before adding any toppings. This helps the center cook through and it’s one of the drawbacks for not having a pizza stone or a high temp pizza oven.
But lately I just roll the dough out micro thin and skip the pre-bake. It cooks perfectly when the dough is thin.
We’ll start by adding a thin layer of the garlic infused olive oil.
You can spread it around with the back of the spoon. And again, don’t feel compelled to use it all as it only takes a small amount to prevent the pizza from tasting dry.
Add the cooked chorizo, the sliced Pickled Tomatillos, and plenty of shredded cheese. I used Mozzarella for this batch.
Plop this in a preheated 400F oven where it will need 10-12 minutes to fully cook. I use an everyday sheet pan for baking these pizzas.
Baking on parchment paper makes the whole process so much easier but keep in mind that most parchment papers are only heat resistant up to 425F or so, above that the paper will start to burn.
Keep an eye on your pizza and take it out when the edges start to turn darker brown. This one spent 11 minutes in the oven.
Chop it up and serve immediately as they are best served right out of the oven. I usually build the second one while the first one is baking and then swap ’em out.
You can optionally top your pizzas with freshly chopped cilantro.
The Pickled Tomatillos work wonders on this pizza and give it a vibrancy that you don’t get with traditional pizza combos. I’ve become a huge fan of pickled goods on pizza and I think they work especially well when they’re not competing with a tomato-based sauce.
And don’t forget that using the garlic oil layer gives you tons of freedom on the toppings. I’ve used the same technique with more traditional pizza toppings and the results are just as good.
My jar of Pickled Tomatillos had a serrano pepper in it so I diced that up and added it to the second pizza for some additional heat. A minced up jalapeno would do the trick too but this is definitely optional.
Okay, let me know if have any questions about this pizza style. It’s a great option to have in your kitchen and if you regularly keep flour and yeast on hand then you’ll always be able to whip up a unique and satisyfing meal.
This is my new favorite pizza! The pickled tomatillos pair well with the chorizo and we're using a garlic oil layer as the sauce -- so good!
- 1 cup pickled tomatillos
- 1 cup Mozzarella cheese
- 1/2 lb. chorizo sausage
- 1 minced jalapeno (optional)
- cilantro (optional)
- 2 cups all-purpose unbleached flour
- 3/4 cup warm water
- 1 teaspoon yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- pinch of salt
In a mixing bowl, add 1 teaspoon of yeast to 3/4 cup warm water. Stir until the yeast has dissolved into the water. Add 2 cups flour and 1 teaspoon salt. Combine as much as you can with a spoon.
Dump the flour mixture onto a work surface and knead with your hands until a cohesive ball is formed. If the dough is sticking to your fingers add a bit more flour. Cover with the mixing bowl and let it rise for 1-2 hours (or 30 minutes if you are hungry!)
To make the garlic-oil sauce, finely mince 2 garlic cloves and add to 2 tablespoons olive oil along with a pinch of salt in a small bowl. Smoosh the garlic into the oil using the back of a spoon and set aside.
Cook the chorizo in a skillet over medium heat until mostly cooked through and set aside until you need it. If it looks greasy you can drain it on paper towels before adding it to the pizza.
Finely slice the pickled tomatillos. They have loads of flavor so I usually slice them quite thin. (How to make pickled tomatillos.)
Tear the dough ball in half, and then tear one of the halves in half. This will be enough dough for a thin 10" crust.
Roll it out using a rolling pin. If it's sticking then give your rolling pin a quick dusting of flour. If you are getting snapback then let it rest for a couple minutes, this will reduce the elasticity. I usually roll it out and bake it on parchment paper to simplify the whole process.
Add a thin layer of the garlic oil sauce to the rolled out dough, spreading it around with the back of the spoon. Add layers of pickled tomatillos, chorizo, and shredded cheese.
Bake at 400F for 10-12 minutes, or until the edges start to turn darker brown. Chop into quarters and serve immediately. Top with freshly chopped cilantro (optional).
The dough recipe is enough for 4 thin crust 10" pizzas. The listed toppings are enough for 2 pizzas only.
I usually store half of the dough in the fridge for a future meal, wrapped in plastic and foil.
If you are making the pizza with a thicker crust then consider baking it for 1-2 minutes before adding any toppings. This will help the center cook through and it's one of the workarounds for not having a pizza stone or a high temp oven.
You only need a small amount of the garlic oil sauce to prevent the pizza from tasting dry, so don't feel compelled to use it all. A half tablespoon per pizza is a good starting point.
You can optionally add some minced jalapeno for additional heat.
Got leftover chorizo? Make some Chorizo and Eggs!