Salsa Verde Pizza Recipe

Name: Salsa Verde Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 tsp quick rise yeast; 1 tsp salt; 2 cup all purpose flour; 1/2 cup water; 1/2 cup light beer; 1/2 lb tomatillos, de-husked and rinsed; 4 serrano peppers, stems removed; 3 tbsp fresh cilantro; 1 tsp salt; 1 dash water; 10 oz package of chorizo sausage; 8 oz queso fresco; 1/4 red onion, sliced fine; 1/2 can black olives, sliced; 3 clove garlic, sliced fine; 2 tbsp fresh cilantro, shredded; 1 queso anejo or romano shredded fresh

Servings: persons

1/4 tsp quick rise yeast
1 tsp salt
2 cup all purpose flour
1/2 cup water
1/2 cup light beer
1/2 lb tomatillos, de-husked and rinsed
4 serrano peppers, stems removed
3 tbsp fresh cilantro
1 tsp salt
1 dash water
10 oz package of chorizo sausage
8 oz queso fresco
1/4 red onion, sliced fine
1/2 can black olives, sliced
3 clove garlic, sliced fine
2 tbsp fresh cilantro, shredded
1 queso anejo or romano shredded fresh

1
DAY BEFORE COOKING: Combine all dry ingredients for crust in medium sized mixing bowl.
2
Add beer and water.
3
Mix into course dough.
4
Cover with plastic wrap and leave out to rise overnight, or at least 8 hours.
5
For salsa, begin with setting broiler on high.
6
Place serranos and tomatillos on baking sheet 4 inches under broiler.
7
Cook until each is soft, splotchy and blackened - about 5 minutes on each side.
8
Color will turn from vibrant green to an olive hue.
9
Remove from broiler to cool.
10
Place roasted serranos and tomatillos in food processor.
11
Add remaining salsa ingredients.
12
Process til coarse or desired consistency.
13
Preheat oven to 500F.
14
Cook chorizo in skillet until browned.
15
Press dough into greased pizza pan or 13x18 baking sheet.
16
Add [in this order] salsa, chorizo, red onions, black olives, garlic, and crumbled queso fresco.
17
Bake on center rack until golden brown - about 20 mintues.
18
Top with garnish and serve.
19
A side of light sour cream for dipping is yummy.
20
:)

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 tsp quick rise yeast, 1 tsp salt, 2 cup all purpose flour, 1/2 cup water, and more.

Yes, Salsa Verde Pizza falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salsa Verde Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions