Mexican Pizza with Corn, Tomatillos, and Chipotle Chiles
Adapted from Everyday Greens
Serves 4-6

By all means, make your own pizza dough if you have the time.  Yesterday I didn’t have the time so I used a good store bought dough.  I used a full 2 tablespoons of the chipotle purée and it was spicy.  We like things with heat here so it was fine for us, but if you are sensitive to spice, just use a bit of the purée.  Substitute 1 cup of cheddar cheese and 1/2 cup of Monterey jack cheese mixed together for the Cotija if you prefer.  You can make this pizza with a pizza pan or even a cookie sheet instead of a stone.

One recipe Pizza Dough
1 1/2 tbsp. Chipotle Puree
1 large red onion, peeled and thinly sliced
Olive oil
Salt and Pepper
1/4 pound tomatillos, husked, and chopped into small pieces
2 ears of corn, shaved, about 2 cups of kernels
3/4 cup canned black beans, drained
Fine cornmeal for dusting
1 1/2 cups crumbled cotija cheese
1/2 a large avocado, thinly sliced
2 tbsp. chopped cilantro

Place a pizza stone in your oven and preheat it to 500°F.  Make sure it heats for at least 30 minutes.

Season the tomatillos with salt and pepper and set aside.  Heat a medium saute pan over medium heat.  Drizzle in just enough olive oil to coat the bottom and add the onions.  Cook until tender and starting to brown, about 10 minutes.  Remove to a plate and set aside.  Add a little more oil to the pan followed by the corn.  Season the corn with salt and pepper and cook until tender, 3-5 minutes.  Set aside to cool.

Roll out the pizza dough and place it on a pizza peel sprinkled with cornmeal.  Drizzle a bit of olive oil over the dough.  Spoon a little (or a lot!) of purée over the dough followed by a thin layer of cheese.  Next add the corn, onions, tomatillos, black beans, and the remaining cheese.

Bake the pizza in the oven until the crust is golden and crisp, 10 to 12 minutes.  Remove it from the oven, lay the avocado slices on top and sprinkle with cilantro.