Gourmet. With smoked gouda, white meat chicken, mozzarella, chipotle, and red onion. All natural (no artificial ingredients, no preservatives, minimally processed). Inspected for wholesomeness by US Department of Agriculture. 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.