Cooley Family Farm

I decided that I wanted to try a Mexican Pizza with the tomatillos Kevin brought in for me.

I made my own pizza dough using the recipe I posted with the Asparagus Pizza. But you can use any pizza crust that you like.

1 1/2 tbsp. Chipotle Puree
1 large red onion, peeled and thinly sliced
Olive oil
Salt and Pepper
1/4 pound tomatillos, husked, and chopped into small pieces
2 cups of cooked corn kernels
3/4 cup cooked black beans, drained
Fine cornmeal for dusting
1 1/2 cups crumbled feta cheese

Season the tomatillos with salt and pepper and set aside. Heat a medium saute pan over medium heat. Drizzle in just enough olive oil to coat the bottom and add the onions. Cook until tender and starting to brown, about 10 minutes. Remove to a plate and set aside.

I flattened my pizza dough onto some parchment paper on an air bake sheet.

I didn’t have any chipotle puree on hand but I did have some left over chipotle peppers in adobo sauce in my fridge. I decided I could make my own paste out of those. I spread a thin layer of the paste on my pizza dough.

Next put a thin layer of cheese on. Kevin and I have a different taste for cheese. So on my half I put feta, on his half a put a combination of cheddar and montery jack. Next add the corn, onions, tomatillos, black beans, and the remaining cheese.

Bake at 425 for about 15 minutes or until finished.

Overall Kevin and I really liked this pizza, but there are some things I will do differently next time. First… Kevin and I don’t eat a lot of spicy food and we found the chipotle paste to be to hot for us. I will do something more mild for my sauce. Next I really love the black beans on the pizza so I will add more black beans. And the slightly caramelized red onions were very tasty. I don’t think I put on as many as the recipe called for so I will be sure to add more red onion next time. And finally… I will be sure to have some avocado and cilantro on hand to top the pizza with when it comes out of the oven.

-Tracy