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Provolone cheese holds pairs of corn tortillas together for quesadilla-style pizza bases. If you can’t find tomatillos, use thinly sliced Roma or cocktail tomatoes.
1. Preheat oven to 425°F.
2. Toss together tomatillos, oil, and oregano in medium bowl. Season with salt and pepper, if desired. Set aside.
3. Sandwich 1 slice provolone between 2 tortillas, and set on baking sheet. Repeat with remaining tortillas and cheese slices. Top each tortilla “crust” with 1 Tbs. salsa. Drain or shake excess liquid from tomatillo slices, and arrange slices on top of pizzas. Sprinkle with Jack cheese.
4. Bake 6 to 8 minutes, or until tomatillos are soft and cheeses are melted. Cool 2 to 3 minutes before serving.