Salsa Verde Pizza. Ditch the red sauce for this carnitas pizza recipe, you must make it with salsa verde as your base to truly appreciate the amazing taste. Beware though, if you make this pizza with our beloved spicy salsa verde recipe (which we hope you do) then it will have a good spicy kick to it. The flavors are balanced beautifully with the heat of the salsa and the creamy queso fresco.
Salsa Verde Pizza with Shredded Chicken and Queso Fresco. Well, here's a great twist on pizza that swaps roasted tomatillo salsa for traditional red sauce and goat cheese for mozzarella. Layer on a little chorizo (or bacon!) and. You can cook Salsa Verde Pizza using 21 ingredients and 9 steps. Here is how you cook it.
Ingredients of Salsa Verde Pizza
- Prepare of crust.
- It’s 1/4 tsp of quick rise yeast.
- Prepare 1 tsp of salt.
- You need 2 cup of all purpose flour.
- It’s 1/2 cup of water.
- It’s 1/2 cup of light beer.
- You need of salsa verde.
- It’s 1/2 lb of tomatillos, de-husked and rinsed.
- You need 4 of serrano peppers, stems removed.
- Prepare 3 tbsp of fresh cilantro.
- Prepare 1 tsp of salt.
- It’s 1 dash of water.
- It’s of pizza toppings.
- Prepare 10 oz of package of chorizo sausage.
- It’s 8 oz of queso fresco.
- You need 1/4 of red onion, sliced fine.
- It’s 1/2 can of black olives, sliced.
- You need 3 clove of garlic, sliced fine.
- Prepare of garnish.
- You need 2 tbsp of fresh cilantro, shredded.
- You need 1 of queso anejo or romano shredded fresh.
Super versatile salsa verde or 'green sauce' is especially popular in areas of Italy where bollito misto, a stew of boiled meats similar to pot-au-feu, forms part of the traditional culinary context. In Piedmont, where salsa verde typically includes anchovy and capers and goes by the name bagnet vert, bollito is served with a selection of additional sauces, including bagnet ross (made with. In a medium bowl, mix together the flour, yeast and salt. Measure in the water and beer.
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 13×18 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. :).
Stir to combine everything into a rough-looking mass. Pound the chicken breasts to an even thickness. Season the chicken with the garlic salt, chili powder, and cumin. Whenever I go to a restaurant that has a salsa bar (always a plus in my book), I skip over the chunky pico de gallo and roasted tomato salsa and head straight to the salsa verde. This tart, slightly spicy salsa always makes whatever I'm pouring it onto so much tastier.