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.