Salsa Verde Pizza With Goat Cheese and Chorizo (Rick Bayless)

The aroma alone transports me back to my tiny apartment in Oaxaca, Mexico. The smoky char of roasted tomatillos mingled with the spicy tang of chorizo would waft through the open windows, a siren song pulling me from my work. I remember experimenting with different toppings, inspired by the vibrant flavors of the local mercados. This Salsa Verde Pizza, with its creamy goat cheese and crisp red onion, captures that same magic, a perfect blend of rustic charm and sophisticated taste.

Recipe Overview

• Prep Time: 30 minutes (plus 8-18 hours for dough resting)
• Cook Time: 25 minutes
• Total Time: 8 hours 55 minutes – 18 hours 55 minutes
• Servings: 4
• Yield: 1 pizza (13 x 18 inch)
• Dietary Type: Not specified

Ingredients

• For the Roasted Tomatillo Salsa:

  • 8 ounces tomatillos, de-husked and rinsed (3 to 4 medium)
  • 1-2 serrano chili, stems removed
  • 2 large garlic cloves, peeled
  • 6 sprigs fresh cilantro or 6 sprigs parsley, roughly chopped
  • 1⁄4 cup water
  • 1⁄4 small white onion, finely chopped
  • Salt, to taste

• For the Crust:

  • 2 cups all-purpose flour (10 ounces)
  • 1⁄4 teaspoon instant yeast
  • 1 teaspoon salt
  • 1⁄2 cup water, at room temperature
  • 1⁄3 cup beer (a light lager is good)

• Everything Else:

  • 2-3 tablespoons olive oil
  • 4 ounces Mexican chorizo sausage, casing removed and cooked thoroughly
  • 1⁄2 small red onion, thinly sliced
  • 4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
  • 2 tablespoons romano cheese or 2 tablespoons parmesan cheese
  • Cilantro or parsley, to garnish

Equipment Needed

• Rimmed baking sheet (half sheet pan)
• Blender
• Medium bowl
• Plastic wrap
• Rubber spatula

Instructions

1. Roast the Vegetables: Preheat your broiler to high. On a rimmed baking sheet, arrange the tomatillos, serrano chili(s), and garlic cloves. Place the sheet about 4 inches below the broiler and roast until the vegetables are blotchy black and softening, about 5 minutes. They should be turning from a lime green to olive color. Flip the vegetables over and roast the other side until similarly charred.

2. Make the Salsa: Allow the roasted vegetables to cool slightly. Transfer them to a blender, including all the juice that has accumulated on the baking sheet. Add the cilantro or parsley and 1/4 cup water. Blend to a coarse puree.

3. Season the Salsa: Scoop the salsa into a serving dish. Rinse the finely chopped white onion under cold water, then drain well to remove excess moisture. Stir the onion into the salsa and season with salt to taste (about 1/2 teaspoon).

4. Prepare the Dough: In a medium bowl, mix together the flour, yeast, and salt. Measure in the water and beer. Stir to combine everything into a rough-looking mass. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 8 to 18 hours. This long fermentation period develops incredible flavor and texture in the crust.

5. Preheat the Oven: After the dough has risen, preheat the oven to 500°F (260°C). Make sure your oven rack is in the middle position.

6. Prepare the Baking Sheet: Generously oil a 13 x 18 inch rimmed baking sheet (a half sheet pan) with olive oil. This will prevent the pizza from sticking and help create a crispy crust.

7. Shape the Dough: Use a rubber spatula to gently deflate the dough and scrape it out onto the prepared baking sheet. Gently coax the dough into a mostly even rectangle, about 9 by 13 inches. Don’t worry about making it perfectly shaped; rustic is part of the charm.

8. Assemble the Pizza: Spread about 2/3 cup of the roasted tomatillo salsa evenly over the dough, leaving a 1-inch border around the outside for the crust. Scatter the cooked chorizo, thinly sliced red onion, and crumbled goat cheese evenly over the salsa.

9. Bake the Pizza: Bake the pizza in the middle of the preheated oven until the crust is puffy and golden brown, and the cheese is melted and slightly browned, about 25 minutes. Keep a close eye on it during the last few minutes to prevent burning.

10. Finish and Serve: Remove the pizza from the oven. Sprinkle with romano or parmesan cheese and fresh cilantro or parsley leaves. Cut into squares and serve immediately.

Expert Tips & Tricks

• Dough Development: The long fermentation is key! Don’t skip the 8-18 hour rest for the dough. The longer it ferments, the more complex the flavor.
• Salsa Savings: Save the leftover tomatillo salsa for snacking with tortilla chips, as a topping for grilled chicken or fish, or as a flavorful addition to tacos.
• Chorizo Choice: Be sure to use fresh Mexican-style chorizo, not the smoked Spanish-style. The Mexican chorizo has a softer texture and spicier flavor that complements the other ingredients perfectly.
• Goat Cheese Tip: For easier crumbling, chill the goat cheese for about 15 minutes before using.
• Oven Hotspots: Ovens can have hot spots. Rotate the baking sheet halfway through baking to ensure even browning.

Serving & Storage Suggestions

Serve this Salsa Verde Pizza hot out of the oven for the best flavor and texture. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for about 10-15 minutes, or until heated through. You can also reheat individual slices in a skillet over medium heat until the crust is crispy. Microwaving is not recommended, as it can make the crust soggy. The pizza can be frozen but the texture is not ideal after thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	556.4 kcal	N/A
Calories from Fat	246 g	44%
Total Fat	27.4 g	42%
Saturated Fat	11.1 g	55%
Cholesterol	47.4 mg	15%
Sodium	1085.1 mg	45%
Total Carbohydrate	55.1 g	18%
Dietary Fiber	3.2 g	12%
Sugars	3.8 g	15%
Protein	20.5 g	41%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Omit the chorizo and add roasted vegetables like bell peppers, zucchini, or corn.
• Spicier Kick: Add a pinch of red pepper flakes to the salsa or use hotter chili peppers.
• Crust Customization: Try using whole wheat flour for a nuttier flavor or a gluten-free flour blend for a gluten-free option.
• Cheese Swap: Substitute queso fresco for goat cheese for a milder flavor, or use a blend of Monterey Jack and cheddar for a more familiar taste.
• Herby Freshness: Incorporate other fresh herbs into the salsa, such as oregano or mint, for unique flavor profiles.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time and refrigerate it?
A: Yes, you can. After the initial 8-18 hour rise at room temperature, punch down the dough and refrigerate it for up to 2 days. Bring it back to room temperature for about an hour before shaping and baking.

Q: Can I use store-bought pizza dough?
A: While homemade dough is ideal, store-bought dough can be a convenient alternative. Just be sure to adjust the baking time accordingly, as store-bought doughs may cook faster.

Q: What if I don’t have a broiler?
A: You can roast the tomatillos, chiles, and garlic in a 400°F (200°C) oven for about 20-25 minutes, or until softened and slightly charred.

Q: Can I add other toppings to the pizza?
A: Absolutely! Feel free to experiment with your favorite toppings, such as mushrooms, olives, or roasted corn.

Q: Is there a substitute for beer in the dough?
A: You can substitute the beer with an equal amount of water mixed with a tablespoon of apple cider vinegar or lemon juice. This will help to activate the yeast and give the dough a similar flavor.

Final Thoughts

This Salsa Verde Pizza with Goat Cheese and Chorizo is more than just a recipe; it’s an invitation to explore the vibrant flavors of Mexican cuisine and bring a little bit of sunshine to your kitchen. Don’t be afraid to experiment with different toppings and make it your own. I encourage you to gather your ingredients, embrace the process, and share this delicious creation with friends and family. Pair it with a crisp Mexican lager or a refreshing margarita for the ultimate fiesta experience! Enjoy!