I lived above a pizza joint once — in Oaxaca, Mexico. Every evening, the aroma of yeasty golden crusts mingled with tomato...and chiles and cilantro. It was pizza for sure, but pizza with a delicious Mexican spirit. Back in the States, my homemade pizza sauce started tasting a little like salsa. Toppings explored New World territories. The crust had the satisfying crispness of a traditional stone-fired oven. And a new pizza was born. — Frontera Pizza.
Not available online.
— CHEF RICK BAYLESS
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FOUR CHEESE
with fresh vine-ripe tomatoes and cilantro |
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ROASTED VEGETABLE
with red, yellow and poblano peppers |
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BARBECUE STYLE CHICKEN
with grilled red onions and cilantro |
