Chile Relleno Pizza w/ Tomatillo Salsa Verde

Serves 4-6


For the Tomatillo Salsa Verde

  • 15 tomatillos, husks removed & halved
  • 2 shallots, chopped
  • 1 tbsp olive oil
  • salt & pepper
  • 1 tsp chopped garlic
  • 1 tbsp roasted garlic
  • 1 tbsp roasted garlic jarring oil or olive oil
  • 1 tsp ground cumin
  • zest of ½ lime
  • juice of 1 lime

For the Pizza

  • pre-made pizza dough (watch "Easy Pizza Dough" on how2heroes!)
  • shredded cheeses: fontina, provolone, cheddar & mozzarella suggested
  • chorizo sausage
  • roasted poblano peppers
  • roasted corn
  • grated Cotija cheese
  • chopped fresh cilantro

Special Equipment

  • immersion blender or food processor
  • pizza stone
  • pizza peel
  • pizza wheel


Make Tomatillo Salsa Verde

1. Preheat oven to 350°

2. Remove husks from tomatillos and rinse in cold water

3. Toss halved tomatillos and chopped shallots with olive oil, salt, and pepper

4. Roast about 20 minutes, or until tomatillos are lightly charred

5. Set aside to cool

6. Add remaining ingredients and puree until smooth. Set aside

Assemble Pizza & Bake

1. Preheat pizza stone in oven at 500°

2. Roll out or toss dough to desired thickness and place on floured pizza peel or completely flat cookie sheet

3. Ladle salsa verde onto dough

4. Top with cheese, chorizo, poblano peppers, and corn

5. Slide pizza onto preheated pizza stone and bake for about 10 minutes, or until dough is crispy and cheese is melted