Roast tomatillos under hot broiler for 5 minutes, turn over and roast for another 5 minutes. In a blender or food processor, whirl tomatillos, jalapeno, garlic, cilantro, and avocado until coarsely puréed. Pour into a bowl. Add lime juice and salt to taste. Set aside.

Preheat oven to 425 degrees and place a pizza stone on the middle rack.

Roll out pizza dough into a 12”-14” pizza, tucking in the edges to form a crust for the pizza. Brush the crust with olive oil. Using a fork, poke holes in the surface of the dough about 30-40 times to keep it from bubbling up too much in the oven. Carefully place the pizza crust on the pizza stone. Bake in the oven until golden brown, approximately 12 to 15 minutes. Remove from oven to serving plate.

Spread approximately 1/4 cup of the avocado tomatillo salsa on the pizza crust. Sprinkle on chorizo, tomato, red onion, and queso fresco. Add the sour cream to the center of the pizza. Cut into 8 slices and serve immediately.