Tomatillo-fingerling Pizza, with Thyme

I don't have lots to say about this one, other than YUM.  I wasn't sure how tomatillos would do as a replacement for regular tomatoes for pizza sauce, but they worked out absolutely perfectly.  The flavors blended together smoothly, and the tomatillos led to a nice subtle tanginess underneath the light freshness of the thyme.  Goes perfectly with a nice glass of chilled white wine, as you can see in the picture below.  :)  This one disappeared way too quickly....

Tomatillo-fingerling Pizza, with Thyme

Pizza dough - I used this recipe, which has worked out beautifully every time I use it.

8-10 tomatillos

~2 T fresh oregano

1 t sea salt

1 T olive oil

10 fingerling potatoes

~3 T fresh thyme

olive oil

1. Make pizza dough according to recipe above.

While dough is resting, make the toppings and sauce.

Preheat oven to 425.

2. Slice potatoes thin - approximately 1/8" thick.  If you have one, a mandolin is extremely helpful for this task.

3. Cook sliced potatoes in microwave until starting to soften - approximately 10 minutes.  

While potatoes are cooking, make the sauce.

4. Remove husks from tomatillos and place in blender with oregano (including stalks is fine), sea salt, and 1 T olive oil.  Blend until relatively smooth; leaving it a little chunky is ok.

5. By now your dough should have rested enough.  If you have a pizza stone use that, but if not, roll out your dough, place parchment paper on a baking sheet, and place the rolled dough on the prepared baking sheet.

6. Spread tomatillo sauce evenly over dough.  Let potato slices cool so you don't burn your fingers, and then layer them evenly over the dough.  Should be about enough for one solid layer.  Sprinkle the leaves of thyme evenly across the potatoes.  Drizzle olive oil over top.

7. Bake for 16-18 minutes, until edges of dough start to brown.

Enjoy!