Three pizzas were made and only two came out worthy of entering a competition (check out the process to making each pizza entry on my Hodgson Mill’s Build a Better Pizza board Pinterest ). It was a tough decisioncoworkers, the boyfriend and friends were asked to choose. The winner was a wild card pizza inspired with flavors from the southwest–Tomato Chili sauce, mushrooms, Mexican Cotija cheese, salty Kalamata black olives, oregano and a tad of spice. All these ingredients came together on a beautiful wheat cornmeal crust without the dense texture. After the pizza was pulled from the oven, it was topped with baby arugula, cilantro, more oregano, and buttery slices of avocado. As a garnish, watermelon radish was used for it’s lovely vivid pink color, but if it’s unavailable, use the Cherry Belle variety commonly found in most supermarkets.
While I’m competing in the Hodgson Mill contest, you should have fun, too. Just like and vote for your favorite pizza recipe on Hodgson Mill’s Build a Better Pizza Facebook tab for a chance to win one of ten-$25 Hodgson Mill’s prize packs of organic flour, whole-wheat flour, cornmeal, and yeast. Please note: Read the official contest rules here .
After voting for your favorite pizza, tell me in the comment section about your favorite Hodgson Mill’s Build a Better Pizza contest and/or who inspired your next pizza idea.
Coconut or olive oil; as needed
Sea salt and fresh black pepper; as needed
Crushed red pepper; as needed
1-1/2 cup enchilada sauce ( recipe here or store brought)
One recipe for Wheat Cornmeal Dough (see recipe below)
2 cups thinly slice mushrooms
1 small red onion; thinly sliced
¼ cup Kalamata black olives; pitted and roughly chopped
2 tbsp. minced fresh oregano
1/2-cup shredded Mexican Cotija cheese
Garnish: Roughly chopped cilantro, oregano and scallions; baby arugula leaves; avocado and radish slices