Name: Tomatillo Zucchini Chicken Pizza
Ingredients: 2 Cloves Garlic; 3 Jalapenos; 10 Tomatillos; 1 Lime; 1 Pound Boneless Skinless Chicken Thighs; 3 Ears Corn; Cojita Cheese; Zucchini; Pizza Dough

A fresh summertime pizza with chicken, zucchini, and corn all in a tomatillo sauce and topped with cojita cheese.

Ingredients

2 Cloves Garlic
3 Jalapenos
10 Tomatillos
1 Lime
1 Pound Boneless Skinless Chicken Thighs
3 Ears Corn
Cojita Cheese
Zucchini
Pizza Dough

Instructions

For the sauce - garlic and jalapeno in some oil to brown, add about 7 to 10 tomatillos and smash them down a bit. Add a splash of lime and water and cook about 15 minutes, smashing up the tomatillos when possible. Blend until smooth. Sear some chicken thighs in a pan in some oil and add the tomatillo sauce. Simmer stirring often to prevent sauce from burning. When chicken is tender (about 35 minutes), shred it up and add your charred corn. Remove from heat.
Spread this chicken/corn/tomatillo sauce on your pizza dough, top with cotija, some shaved zucchini, and more cotija. Bake as hot as your oven will go until browned nicely.

Notes

Visually, I was hoping this pizza would be greener, but despite the muted colors, the flavors were as vibrant as can be. The chicken thighs were slow braised in a tomatillo sauce until tender, and the whole mess was spread onto the dough in place of a traditional tomato sauce. Add some charred corn, shaved zucchini, and cojita cheese, and this Mexican inspired pizza is bright, spicy, and full of unexpected flavors.