Gourmet. With red + yellow peppers. All natural (no artificial ingredients, no preservatives, minimally processed). From the kitchen of Chef Rick Bayless. I lived above a pizza joint once - in Oaxaca, Mexico. Every evening, the aroma of yeasty golden crusts mingled with tomato - and chiles and cilantro. It was pizza for sure, but pizza with a delicious Mexican spirit. Back in the states, my homemade pizza sauce started tasting a little like salsa. Toppings explored New World territories. The crust offered the satisfaction of one from a traditional brick oven. And a new pizza was born - Chef Rick Bayless, award-winning chef of Frontera Grill & Topolobampo, celebrated author & host of public television’s Mexico - One Plate at a Time.