Salsa Verde Pizza With Goat Cheese And Chorizo Rick Bayless

I saw this on rick bayless's show mexico - one plate at a time" and it looked delicious and relatively easy. Resting time for the dough is included in the prep time. Be sure to use the fresh mexican-style chorizo not the smoked spanish-style."

Steps

For the sauce: roast the tomatillos , chile and garlic on a rimmed baking sheet 4 inches below a very hot broiler , until blotchy black and softening , about 5 minutes.

Flip them over and roast the other side.

Cool , then transfer everything to a blender , including all the juice that has accumulated.

Add the cilantro or parsley and 1 / 4 cup water , then blend to a coarse puree.

Scoop into a serving dish.

Rinse the onion under cold water , then drain well to remove excess moisture.

Stir into the salsa and season with salt to taste , about 1 / 2 teaspoon.

For the crust: in a medium bowl , mix together the flour , yeast and salt.

Measure in the water and beer.

Stir to combine everything into a rough-looking mass.

Cover with plastic wrap and leave at room temperature for 8 to 18 hours.

After the dough has raised , heat the oven to 500f.

Generously oil a 13 x 18 rimmed baking sheet.

Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet.

Ingredients

tomatillos, serrano chili, garlic cloves, fresh cilantro, water, white onion, salt, all-purpose flour, instant yeast, beer, olive oil, chorizo sausage, red onion, goat cheese, queso anejo, cilantro