2 medium-sized green tomatoes, cored and roughly chopped
1 clove garlic, peeled
2 tablespoons Culley's Tijuana Green Chile Sauce
large pinch of salt
2 pizza bases
good olive oil for brushing
150g fresh buffalo or cow mozzarella
Culleys Chipolte Salt for seasoning
fresh basil leaves
Preheat the oven to 200°C.
Place the tomatoes, garlic, Culley's Tijuana Green Chile Sauce and salt into a blender.
Pulse through until blended well and still a little chunky.
Place the pizza bases onto baking trays.
Brush the pizza bases well with the olive oil.
Spoon over plenty of sauce leaving a 1cm clear rim around the edge.
Cut the larger tomatoes in half and scatter over the sauce.
Slice the cheese and place onto the pizzas evenly.
Finish with a good sprinkle of Cully's Chipolte Salt.
Place in the oven and bake for around 15 minutes or until the bases turn crispy at the edges.
Remove from the oven and slice into wedges.
Top with fresh chopped basil leaves and serve immediately.
For more from Culley's visit www.culeys.co.nz