Tomatillo & Linguiça Pizza
The garden is run amok with tomatillos, they do not call them the Mexican weed for nothing. They have an amazing mixture of flavors when they are ripe, a combination of sweet and sour, so I decided to put them to use. I sliced the tomatillos thin and a couple of remaining plum tomatoes. Patty rolled out the dough(she does that much better than I) and I topped it with jack cheese slices followed with the tomatillos and tomatoes. I then finished the pizza with some crumbled cooked linguiça sausage. Our Emile Henry stones never fail to toast up a great pizza on the barbecue. The result was delicious and pleasant to look at.