07/31/2025
Welcome to NATIVE HEALTH's Food For Thought. This week's recipe is Blue Corn Pizza! Another healthy and easy to make meal.
Ingredients:
• 1 cup blue cornmeal
• 1 ½ cups of all-purpose flour
• 1 tsp salt
• 1 tsp sugar (optional)
• 1 whole package of active dry yeast
• 1 tbsp olive oil
• ¾ cups warm water
• 1 tsp apple cider vinegar (helps with dough texture)
• ½ cup of cornmeal, for dusting
Topping ingredients:
• Tomato sauce
• Mozzarella cheese
• Turkey pepperoni
• Onions
• Mushrooms
• Olives
• Basil
• Any other toppings of your choice
Instructions:
1. In a small bowl combine warm water, sugar, and active yeast. Stir to dissolve and let sit for 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the blue cornmeal, juniper ash, flour, and salt. Mix all together until dry ingredients are evenly combined.
3. Next, combine wet and dry ingredients! Make sure your yeast mixture is frothy and pour it into the bowl with the dry ingredients. Add olive oil and apple cider vinegar. /
4. Knead the dough! Flour the surface lightly and turn down onto the dusted flour.
5. Knead the dough for 5-7 minutes, until the dough becomes smooth. (Note: if the dough is too sticky add a tsp of flour, if too dry add a small splash of water.)
6. Now, let the dough rise. You will put the dough in a greased bowl with a bit of olive oil and place the dough inside, turning it once coated in oil.
7. Cover with a towel or plastic wrap and let it rise in a warm spot for 1-1.5 hours.
8. Once the dough rises roll out the dough onto flat surface with a rolling pin. Make sure the dough is not too thick in the middle but around the crust you can choose the thickness.
9. Preheat your oven to 425 degrees.
10. Prebake your crust for 5-7 minutes. Sprinkle cornmeal onto the pan to prevent sticking it.
11. When the crust is done with the prebake you can add your ingredient, tomato sauce, mozzarella cheese, turkey pepperoni, onions, mushrooms... etc.
12. Once all your toppings are added, place your pizza in the oven for 20-25 minutes. Let it cool and enjoy!
Thank you to the University of University of Arizona College of Medicine - Phoenix Culinary Medicine Program for funding Food for Thought.
For more information about Food For Thought, please email: oljoe@nachci.com
