A pizza peel is only used for prepping the pie and sliding it into and out of the oven. Indoors you might cook the pie on a pizza stone. In a wood-fired oven, the pizza sits directly on the floor of the oven, cooking quickly at a temperature of about 800 degrees Fahrenheit. Photograph by Gabriella Marks.
Lana’s note: We make this versatile salsa in the summer when the garden is producing an abundance of tomatillos and hot peppers. You can control the heat level by adjusting the type and quantity of hot peppers you use. We freeze it in small containers to enjoy year-round.
Enough for two 11–12-inch pizzas.
1 lb tomatillos, husked and washed
2 fresh jalapeños, washed
1 T olive oil
1 medium onion, finely diced
1 clove garlic, finely diced
1/2 tsp salt, or to taste
1/2 tsp cumin, or to taste
1/2 T sugar, or to taste
1/2 T apple cider vinegar, or to taste
2 T cilantro, chopped (optional)
Grill the tomatillos and jalapeños over medium heat until softened and slightly charred. Remove from heat and cool. Peel and remove the seeds and the ribs from the jalapeños. Add the cooked tomatillos and jalapeños to a food processor and pulse until you have a fine to medium dice. Set aside.
In a Dutch oven or deep skillet, heat the olive oil over medium heat. Add the onion and cook until soft. Add the garlic and cook a couple of additional minutes, being careful to not burn it. Add in the tomatillo and jalapeño mixture and bring to a simmer. Simmer for 10–15 minutes. Add the salt, cumin, sugar, and apple cider vinegar to taste, and cilantro, if desired. Mix thoroughly and remove from heat. Once cooled, it can be placed in freezer-safe containers for longer term storage.