adapted from All Roads Lead to the Kitchen
Pizza dough of your choice
olive oil
1/2 onion sliced in half and thinly sliced
1/2 red bell pepper, stemmed, seeded and thinly sliced
1/2 yellow bell pepper, stemmed, seeded and thinly sliced
1 jalapeño, stemmed, seeded and chopped
1 1/2 cups tomatillo salsa or salsa verde
12 oz. mozzarella cheese, shredded
3 cups Carnitas, warmed
2 green onions, thinly sliced
1/4 cup pickled banana pepper rings
1 avocado, cut into chunks
Chipotle-Avocado Crema (see below)
Preheat oven: 475° F.
Put a light coat of olive oil in the bottom of the pan. Roll the dough to the appropriate size. Set aside.
In a medium skillet over medium heat, heat 1 to 2 Tablespoons olive oil. Add the onion, bell peppers, jalapeño and sauté about 20-30 minutes until golden and caramelized.
Spread the salsa over the pizza dough, leaving about a 1-inch border all around. Sprinkle the shredded mozzarella, pickled banana peppers and sautéed vegetables evenly over the crust.
Bake in a preheated oven for 12 to 15 minutes, or until the crust is golden and cooked through and the cheese is bubbly.
When removed from the oven, immediately divide up the warm chunks of carnitas, green onion and avocado chunks over the pizza and then drizzle with the Chipotle-Avocado Crema.
Chipotle-Avocado Crema
2 chipotles in adobo sauce
1 avocado, pitted
1/2 cup Mexican crema
1 lime, juiced
kosher salt, to taste
In a blender combine chipotles, avocado, crema, lime juice and salt. Puree until smooth. Set aside.