Recipe courtesy of Back Road Pizza

The Local Pizza

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

1/2 cup cornmeal, plus additional as needed

13 ounces favorite pizza dough (store-bought or homemade) 

2 tablespoons olive oil 

6 ounces favorite pizza sauce (store-bought or homemade) 

5 ounces Cheddar cheese curds 

5 ounces sausage, crumbled (store-bought or homemade) 

3 ounces New Mexico chopped green chiles 

5 ounces roasted and chopped red potatoes 

Directions

Special equipment:
a pizza stone; a pizza peel
  1. Preheat the oven to 450 degrees F. Place a pizza stone in the oven to preheat.
  2. Sprinkle cornmeal on a clean work surface.
  3. Using a rolling pin, roll your pizza dough in the cornmeal, flipping and turning the dough often to incorporate the cornmeal. Roll the dough to a 16-inch circle.
  4. Transfer dough to a pizza peel sprinkled with cornmeal so the dough doesn't stick.
  5. Brush olive oil along a 1-inch border around the edge of the dough.
  6. Spread sauce evenly over the dough. Sprinkle curds, sausage, chiles and potatoes evenly around the dough.
  7. Transfer pizza to pizza stone and bake, checking every 5 minutes, until the edges and bottom are crispy and cheese curds are melted and bubbling all the way to the center, 8 to 15 minutes.

Cook’s Note

As its name implies, this pizza spotlights local ingredients and changes depending on what is in season. I encourage you to find what is available and local where you are and try it out with the curds and chiles! Cooking pizza on a pizza stone in home ovens makes a world of difference! If you can do that, make sure to preheat the stone along with your oven and then slide the pizza (which is on some cornmeal) directly on to the stone. New Mexico green chiles can be found in the canned vegetable aisle of many major grocery stores. Look for Hatch or New Mexico brands!