Tomatillo & Linguiça Pizza

The garden is run amok with tomatillos, they do not call them the Mexican weed for nothing.  They have an amazing mixture of flavors when they are ripe, a combination of sweet and sour, so I decided to put them to use.  I sliced the tomatillos thin and a couple of remaining plum tomatoes.  Patty rolled out the dough(she does that much better than I) and I topped it with jack cheese slices followed with the tomatillos and tomatoes.  I then finished the pizza with some crumbled cooked linguiça sausage.  Our Emile Henry stones never fail to toast up a great pizza on the barbecue.  The result was delicious and pleasant to look at.