Pizza #30: New Mexico

It’s been a while since we’ve posted a State pizza.  Shoot, it’s been a while since we’ve MADE a State pizza.  We’ve been making pizza often. It’s still a weekly go-to meal. However, we’ve ended up at a standstill in our progress  of journeying across the states.  A few weeks ago we did bake New Mexico’s pizza.  So if you don’t mind, I’ll share it with you now.  Sorry we’ve kept you cornmeal bakedNew Mexico’s pizza, found in Santa Fe, is called the “No. 3”.  It is essentially a chicken Alfredo pizza with green chiles. However, the thing that sets this pizza apart is its blue corn meal crust.  Thankfully, my sister-in-law had some blue corn meal in her pantry and was gracious enough to let me use some.  I used my usual pizza crust recipe, but I used half white flour and half blue corn meal.

When I first mixed up the dough, it was a dark purplish-blue cornmeal crustIt kinda had us questioning. Nonetheless, we didn’t let the color stop us. We topped our pizza with Alfredo sauce, sautéed chicken, green chiles, shredded cheese, and pine nuts. blue cornmeal prebakeOnce the pizza was done baking, the crust had risen like usual and the edges were golden brown and crisp.  It almost made us forget that it was a new type of crust.  The texture was slightly different as well, as you may have guessed. Instead of a chewy crust, it was slightly crumbly, like corn bread, and had a slight nutty taste and crunch to it. As far as taste, we both agreed that we would have liked it better with a different sauce.  Neither of us are huge on Alfredo. I think replacing it with a thin layer of salsa verde would be perfect!

Overall, it was fun to try out a new crust and new approach.  However, it looks like our next pizza takes a step back.  It’ll be a little less eccentric, but I’m excited about the topping choices.  We’ll try not to make you wait so long this time. J In the meantime, find yourself some blue cornmeal and give New Mexico’s No. 3 a try!blue cornmeal baked


No. 3


1 ½ cups blue corn meal

1 ½ cups white flour

1 Tbsp sugar

1 Tbsp rapid-rise yeast

1 tsp. salt

1 cup warm water

2 Tbsps olive oil.

Mix dry ingredients, then stir in water and oil.  Knead slightly until the dough is no longer sticky.  Let rest for about 5 minutes. Roll out and place on pizza pan.


Your favorite Alfredo Sauce

½ can chopped green chiles

1 chicken breast, grilled or sautéed

shredded cheese (your choice)

pine nuts (sprinkle desired amount on top)

Bake pizza at 450 F for about 15-20 minutes until crust is a crispy golden brown and cheese is melted. 

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