Pizza Santa Fe Style
All the Southwestern flavors in a beautiful quick-to-fix summer pizza treat.
One 12 inch pizza crust, ready to bake
1½ c. lightly packed
½ c. lightly packed parsley leaves
2 cloves garlic
1 jalapeno chile, halved and seeded
1 scallion, cut in pieces
1 T lemon juice
½ c. olive oil
2 anaheim or other mild green chiles, roasted, peeled, seeded, cut
into ½ in. strips
5 tomatillos (or substitute green tomatoes), husked, rinsed,
4 small plum tomatoes, sliced and drain on paper towels
1 small red onion, thinly sliced
1 T chopped fresh oregano or ½ tsp. dried
2 c. grated jack cheese
sale and freshly ground pepper
Combine all sauce ingredients in a food processor or blender.
Puree until smooth. Add salt and freshly ground pepper to taste.
Preheat oven to 450° F. Place pizza crust on a large baking
sheet. Brush the shell with the sauce. Arrange strips of chiles,
radiating out from the center. Arrange slices of tomatillos,
tomatoes and red onions in between. Sprinkle with salt and pepper
and oregano. Top with grated cheese and back for 5 to 10
minutes until the edges are crisp. Serve hot.
Find more great garden-inspired recipes in
The Renee's Garden Cookbook
from a Kitchen Garden
Recipes from a Kitchen Garden
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