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.

— CHEF RICK BAYLESS

	FOUR CHEESE with fresh vine-ripe tomatoes and cilantro
	ROASTED VEGETABLE with red, yellow and poblano peppers
	SAUSAGE & ROASTED PEPPER with chicken chorizo sausage and red onion
	BARBECUE STYLE CHICKEN with grilled red onions and cilantro