Salsa Verde Pizza

• 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. :)

rise yeast, salt, flour, water, light beer, serrano peppers, cilantro, salt, water, sausage, queso fresco, red onion, black olives, clove garlic, fresh cilantro, queso

Taken from cookpad.com/us/recipes/339212-salsa-verde-pizza (may not work)