Pickled Tomatillos and Chorizo Pizza
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)
For the pizza dough:
- 2 cups all-purpose unbleached flour
- 3/4 cup warm water
- 1 teaspoon yeast
- 1 teaspoon salt
For the garlic oil sauce:
- 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.