Pizza Redux

I usually make two small pizzas every week or so. Over the last two weeks, I have made the following, from top to bottom.

(1) Applewood-smoked bacon, arugula, and chili oil;
(2) Caramelized onions, Moroccan olives, blue cheese, and thyme;
(3) Soppressata, serrano rings, and shaved garlic; and
(4) Applewood-smoked bacon, asiago, and rosemary.

All pizzas were cooked in a cast iron skillet using the method I detail here, with standard mozzarella cheese and a simple tomato sauce as a base. Sometime in the near future, I'm planning on making a pissaladiere as well as a cherry tomato tart, so be on the lookout for those updates!

Salsa Verde

Salsa verde is usually slightly sweet and quite mild on the salsa spectrum. Since I tend to prefer my salsas a bit more aggressive in terms of flavor, I turned up the heat a bit on my version, omitted the sugar that's often added, and increased the amount of citrus usually used. The result is a medium-spicy, tart but balanced sauce that's great as a dip or served with chicken or eggs.

Ingredients:
Six tomatillos
Two poblano peppers
One large serrano chile
Three cloves garlic
Half of a large onion
Juice of one lime
Pinch of salt

Procedure:
(1) Remove husks from tomatillos, then boil them for 5-10 minutes until the skin on all has started to split.
(2) Remove tomatillos with a slotted spoon and peel skin. Cut into chunks.
(3) If you have a gas stove, roast each of the poblanos over a burner until skin is thouroughly charred. If you don't have a gas stove, do this in the broiler.
(4) When roasting is complete, put the poblanos in a closed plastic bag and allow them to sit in their own steam for about 10 minutes. This will make it easier for you to remove their skins. When skins are removed, slice poblanos into strips.
(5) Cut the serrano, garlic, and onions into chunks.
(6) Add all ingredients into a blender or food processor with the lime juice and a pinch of salt. Blend to desired consistency.