Mesquite Smoked Tomatillo Hatch Green Chile Pesto Pepperoni Mushroom Sourdough Pizza $11.99 (FROZEN)

Embark on a flavor odyssey with our Mesquite Smoked Tomatillo Hatch Green Chile Pesto Pepperoni Mushroom Sourdough Pizza, a daring fusion of Southwestern zest and Neapolitan craftsmanship that pushes the boundaries of frozen gourmet. This pizza starts with a 3-day fermented sourdough crust, handcrafted with local Hayden Flour Mill’s unbleached, unbromated flour and enriched with Queen Creek Olive Mill extra virgin olive oil, yielding a tangy, chewy base with perfectly charred edges. A vibrant tomatillo Hatch green chile pesto sauce, infused with mesquite smoke, sets the stage for a bold medley of spicy pepperoni, earthy mushrooms, and a luscious blend of mozzarella, Monterey Jack, and creamy Queso Oaxaca cheeses. Finished with a sprinkle of fresh cilantro, this pizza delivers a smoky, spicy, and herbaceous explosion that redefines pizza artistry.

Handcrafted in small batches with Arizona’s finest local ingredients and flash-frozen to lock in its dynamic flavors, this gluten-free pizza is ideal for adventurous palates, cozy gatherings, or an elevated weeknight feast. It’s not just pizza—it’s a fearless celebration of Southwest soul and artisanal precision.

Why You’ll Love It:

• 3-Day Sourdough Crust: Slow-fermented for a tangy, chewy Neapolitan-style base with unmatched depth, made with local Hayden Flour Mill flour.
• Local Craftsmanship: Elevated with Queen Creek Olive Mill olive oil and Arizona-inspired tomatillo Hatch green chile pesto.
• Southwest Fire: Mesquite-smoked tomatillo Hatch green chile pesto delivers a smoky, zesty kick.
• Bold Toppings: Spicy pepperoni, earthy mushrooms, and a trio of mozzarella, Monterey Jack, and Queso Oaxaca cheeses create a rich, balanced flavor.
• Gluten-Free: Crafted to delight all without sacrificing taste or texture.

Serving Suggestions: Bake at 425°F for 12–15 minutes until the crust is golden and cheeses are bubbling.