Hodgson Mill’s Tomato-Chili Sauce Pizza with Wheat Cornmeal Crust

Tomato Chili Sauce Pizza with Wheat Cornmeal Crust

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. Read more

Zucchini Tomato Ricotta Pizza

Zucchini Tomato Ricotta Pizza

Since moving to New York, Dad calls to brag about his homemade pizza with vegetables from his garden every summer. I always beg him to freeze a pie and overnight it on dry ice. He laughs. I naively wait.

While waiting, I’ve tried various restaurant-style regional pizzas. My favorite style is Chicago’s thick cornmeal crust. Each slice is the equivalent to one meal. As for New York’s thin-crust pizza, I initially didn’t like it. New Yorkers brag about it being the best, and they often take out-of-town guests to their favorite pizza place. It’s definitely a ‘place’, because it’s really a fast food version of hamburgers. The ingredients are canned tomato sauce, dry cheese and flavorless dough. It’s doesn’t taste special. A New York restaurant-style pizza specializing in fresh ingredients, especially with homemade mozzarella cheese, is a true delight. However, one slice is a snack compared to Chicago’s hearty version. In recent years, as the food movement as spread, more New York restaurants are making pizza with fresh ingredients. Read more