Pizza Santa Fe Style

1 1/2 cups lightly packed cilantro leaves

1/2 cup lightly packed parsley leaves

2 cloves garlic

1 jalapeno chile, halved, seeded

1 scallion, cut in pieces

1 tablespoon lemon juice

1/2 cup olive oil

salt and freshly ground pepper to taste

Topping:

2 anaheim or other mild green chiles, roasted, peeled, seeded, cut into 1/2-inch strips

5 tomatillos (or substitute green tomatoes), husked, rinsed, sliced

4 small plum tomatoes, sliced and drained on paper towels

1 small red onion, thinly sliced

salt and freshly ground pepper

1 tablespoon chopped fresh oregano or 1/2 teaspoon dried

2 cups grated jack cheese

Combine all sauce ingredients except salt and pepper in a food processor or blender. Puree until smooth. Add salt and pepper to taste. Preheat oven to 450 F. Place pizza crust on a large baking sheet. Brush the shell with the sauce. Arrange strips of chiles, radiating out from the center. Arrange slices of tomatillos, tomatoes, and red onions in between. Sprinkle with salt and pepper and oregano. Top with grated cheese and bake for 5 to 10 minutes, until edges are crisp, and serve hot.

Serves 2 to 4.

Origin: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff