Hodgson Mill asked MyLifeRunsOnFood.com to compete in their Build a Better Pizza contest. My response was an happy ‘YES,’ because I love creating pizza with unusual flavors (see Yellow Beet and Parsnip Wheat Pizza, Sweet Potato, Caramelized Shallots, Smoked Mozzarella Pizza with Wilted Arugula, NY Autumn Apple Prosciutto Pizza and Zucchini Tomato Ricotta Pizza. Homemade pizza is more fun and healthier than having a greasy pie delivered to my front door. The only difficulty was the requirement for making a crust with 50% whole-wheat flour. In my experience, that’s a very dense slice of pizza.
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 decision—coworkers, 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 Hodgson Mill’s Facebook page and vote for your favorite pizza recipe on Hodgson Mill’s Build a Better Pizza Facebook tab here 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.
Tomato Chili Sauce Pizza with Wheat Cornmeal Crust
- 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
- Preheat oven to its highest temperature and oil a baking sheet with coconut oil.
- Very briefly knead Wheat Cornmeal Dough (recipe below), and form into ball on a clean and floured surface. Sprinkle the dough ball with a little flour and place a damp towel or a plastic wrap over it. Let it lightly expand for about 20 minutes.
- When the dough is ready, flatten the rough dough ball onto the baking sheet. If the dough resists (which usually happens), let it rest for a few minutes. Then continue to flatten into the baking sheet. Shape the dough into a round or rectangle pizza shape.
- Spread enchilada sauce over the pizza dough. Top with mushroom slices. Follow with red onion slices and kalamata olives. Finish by sprinkling Cotija cheese, minced oregano, sea salt, black pepper and crushed red pepper. Lightly drizzle with coconut oil.
- Place in the oven and cook for about 15 minutes or until the pizza is done. (The time varies because of different ovens).
- Remove pizza from oven. Top individual slices with cilantro, oregano and scallions. Serve with avocado and radish slices.
Wheat Cornmeal Crust
- 1 tsp. honey
- 2 tbsp. coconut or olive oil; plus more as needed
- 1 cup of room temperature water; plus more as needed
- 1 tsp. Hodgson Mill’s active dry yeast (especially made for whole grain recipes)
- 1-1/2 cups Hodgson Mill’s wheat flour
- 1-cup Hodgson Mill’s organic white flour
- ½ cup Hodgson Mill’s cornmeal
- 2 tsp. sea salt
- Fresh black pepper; as needed
- Crushed red pepper; as needed
- Optional: 1/8 cup sunflower seeds
- Whisk together honey, coconut oil and water. Set aside.
- In the bowl of food processor fitted with a blade, combine yeast, flours, cornmeal, salt, black pepper and crushed red pepper. Process the dry ingredients for 20 seconds.
- With the processor running, quickly add the water mixture through the feed tube. Process the dough for just 30 seconds or until it starts to form into a ball. The dough will be a little sticky to touch. (Note: If the dough is too dry, add another tablespoon of water. If the dough is too sticky/wet, add another tablespoon of flour. Don’t add too much flour or water).
- On a clean and floured surface, briefly knead the dough and sunflower seeds together to form a smooth round ball (it takes a few seconds). Add the dough to a bowl greased with a little coconut oil. Cover the bowl with a damp towel or a plastic wrap. Place in a warm (about 85°F) and draft-free place until it doubles in size for about two hours.
- Follow the above directions to finish making the pizza or use your own toppings.
3 thoughts on “Hodgson Mill’s Tomato-Chili Sauce Pizza with Wheat Cornmeal Crust”
The salty cotija with the sweet red onions and earthy shrooms is a great combo. Lots of layers of flavor in this one.
I can’t wait to try this recipe. The ingredients are great and overall doesn’t seem overly complicated. Just what I need…
Looks so delicious… and healthy! I love cotija cheese.
Comments are closed.