Ready-made Whole Wheat Pizza Crust (I used Mama Mary’s brand; Fruschetta and Boboli are two other brands I have used)
Cooked Chicken Breast, sliced or shredded
Fresh Jalapenos – seeded and sliced into rings – I used both red and green jalapenos (red jalapenos are green jalapenos that have ripened on the vine until they turn from red to green) I would not substitute canned or pickled jalapenos for this recipe. If you don’t like jalapenos, you could substitute sweet bell peppers – but the jalapenos really make this pizza – so maybe give ’em a try!
Fresh Tomatillos – (about 6 or 7) peeled, washed and coarse chopped – If you don’t like tomatillos, skip ’em! Or substitute red tomatoes – but be sure to seed and drain them well so you don’t get a soggy crust
Vidalia (sweet) Onion – thinly sliced – as much or as little as you like – and if you don’t like onion, skip it! You could also use green onions or red onion. I would not recommend yellow onions.
Shredded Cheese – I used a 3-cheese blend that included sharp cheddar for extra flavor
Preheat oven to 425 degrees F. Coarsly chop the tomatillos by pulsing the food processor on and off. Place in a colander over a bowl to drain the excess liquid (so your pizza crust will not get soggy) while you assemble the rest of the ingredients, or about 20 minutes or so. Lightly oil the top edge of the pizza crust with olive oil. Layer the ingredients on the pizza: chicken, chopped tomatillos, jalapeno slices and onion. Top with the cheese. Bake until cheese begins to brown – approximately 20 minutes. Let rest a few minutes, then slice.