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Wednesday, September 16, 2009

Southwestern Chicken Pizza with Tomatillo Salsa

With my new whole wheat pizza dough in hand, I was off to make some fabulous homemade pizza. I'd been (patiently) waiting to make this recipe from Domestic Pursuits, and it was totally worth making... much sooner than I did. This pizza was fantastic. The tomatillo sauce totally stole the show - it's great! I added some black beans because I needed to use them up, and I think they were a great addition.

Southwestern Chicken Pizza with Tomatillo Salsa
Source: Adapted slightly from Domestic Pursuits

  • Pizza dough
  • Corn meal
  • Olive oil
  • 1/2 large sweet onion, sliced thin
  • 1/4 - 1/2 cup tomatillo salsa (recipe below)
  • 1 grilled seasoned chicken breast, chopped
  • 1/3 cup canned black beans, rinsed well
  • 1 cup shredded Mexican cheese
  • 2-4 tbsp chopped, fresh cilantro

1. Preheat oven (as high as it will go) or grill with pizza stone.
2. In a saute pan, heat olive oil over medium heat. Saute onions for 7-10 minutes or until soft and translucent.
3. Meanwhile, stretch dough by hand or roll it out on a lightly floured surface.
4. When pizza stone and oven are ready, remove stove from oven, or open up grill. Sprinkle pizza stone liberally with cornmeal. Place stretched dough on top of cornmeal-covered stone.
5. Spread tomatillo salsa over the dough, then distribute chopped chicken and sauteed onions evenly over the salsa. Top with shredded cheese.
6. Grill or bake for 8-10 minutes (for thin crust) until crust is golden and slightly crispy. Thicker crusts will require more time. Remove pizza from stone and allow stone to cool on the grill or in oven. Sprinkle chopped cilantro onto finished pizza, slice, and serve.

Tomatillo Salsa
Source: Domestic Pursuits

  • 1 pound tomatillos, husk and stem removed
  • 1/2 cup chopped onion
  • 1 clove garlic, roughly chopped
  • 1 jalapeno pepper, seeded and roughly chopped
  • 2 tbsp chopped cilantro
  • 1 tsp dried oregano
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt, or to taste
  • 1 tbsp lime juice (juice of 1/2 lime)

1. Place husked, washed tomatillos in a saucepan. Fill the pan with enough water to cover the tomatillos and bring to a boil over high heat.
2. Reduce heat to medium and simmer for 10-15 minutes, or until tomatillos are soft.
3. Transfer tomatillos to the work bowl of a food processor. Reserve cooking water in case additional water is needed to thin the salsa.
4. Add remaining ingredients onion, garlic, jalapeno, cilantro, oregano, cumin and salt) and process until smooth. If salsa is too thick, add small amounts of cooking water until desired consistency is reached.


Beth said...

I'm happy to hear you like the pizza! Black beans sound like a great addition - I'll have to give that a try.

Molly Jean said...

That looks delicious. I'm starving right now which makes looking at your blog NOT a good idea. This will definitely be a weekend try for me though!!!

Colleen said...

This looks great - I love ingredients like this on a pizza.

Sophie said...

I love this :)! What a clever way to use tomatillos! The crust looks fantastic too, what a healthy meal!