Entree: United States – Colorado (Rocky Mountain United States) – Colorado Style Pizza

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 12 min

Additional 1 hr 40 min

Total 2 hrs 20 min

Ingredients

- 3 1/2 cups (420 g) all-purpose flour
- 1 cup (240 ml) warm water (105-110°F / 40-43°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) olive oil
- 1 tsp (6 g) salt
- 2 tbsp (30 g) cornmeal, for dusting
- 1 lb (454 g) bulk bison sausage (or 4 links, casings removed), approx. usable weight 454 g
- 1 cup (150 g) roasted green chilies, peeled and roughly chopped
- 1 medium yellow onion, thinly sliced, approx. 6 oz (170 g)
- 2 cloves garlic, minced (6 g)
- 2 tbsp (30 ml) olive oil (for sautéing)
- 2 cups (225 g) shredded Monterey Jack cheese
- 1 cup (113 g) shredded sharp cheddar cheese
- 1 cup (240 ml) pizza sauce or crushed tomatoes
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- 1/2 tsp (2 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 2 tbsp (6 g) chopped fresh cilantro or green onion for finishing (optional)
- Lime wedges for serving (optional)

Instructions

Short Description:
Handmade honey-crust pizza topped with browned bison sausage, roasted green chilies, caramelized onions and a melty Monterey Jack/cheddar blend — a Rocky Mountain take on pizza that highlights local proteins and a slightly sweet crust.

Regional Notes:
This Colorado version uses honey in the dough for a subtly sweet crust and features local ingredients like bison sausage and roasted green chilies as primary toppings. It differs from generic pizza by emphasizing regional proteins and chile heat rather than classic Italian-only toppings.

1. In a small bowl, stir warm water, honey, and yeast; let sit 5–10 minutes until foamy.
2. In a large bowl, combine flour and 1 tsp (6 g) salt. Add yeast mixture and 1 tbsp (15 ml) olive oil; mix until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium 4–5 minutes).
4. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
5. While dough rises, brown the bison sausage in a skillet over medium-high heat, breaking into small pieces; cook until no longer pink, 6–8 minutes. Drain excess fat and set aside.
6. In the same skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add sliced onion and a pinch of salt; cook, stirring occasionally, until softened and lightly caramelized, 8–12 minutes. Add minced garlic and cook 1 minute more; remove from heat.
7. Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to preheat at least 30 minutes. If using a baking sheet, invert a rimmed sheet and place in oven to heat for 15 minutes. Sprinkle cornmeal on a peel or sheet for handling.
8. Punch dough down and divide into two equal pieces for two 12-inch pizzas. Let rest 10 minutes.
9. On a floured surface, stretch or roll each dough ball into a roughly 12-inch round, leaving a slightly thicker edge for the crust. Transfer to a cornmeal-dusted peel or inverted baking sheet.
10. Spread about 1/2 cup (120 ml) pizza sauce over each crust, leaving the edge bare. Distribute half the browned bison sausage, half the caramelized onions and half the roasted green chilies on each pizza.
11. Evenly sprinkle each pizza with the shredded Monterey Jack (1 cup / 113 g) and shredded sharp cheddar (1/2 cup / 56 g) per pizza (total listed in ingredients).
12. Slide pizza onto the preheated stone or baking sheet; bake 8–12 minutes, rotating once, until the crust is golden and cheese is bubbling and lightly browned.
13. Remove pizza from oven and let rest 2–3 minutes. Finish with a pinch of crushed red pepper flakes if using, chopped cilantro or green onion, and a squeeze of lime if desired.
14. Slice each pizza into 6–8 slices. Serve hot — two pizzas feed about 4 hungry people as a main course (4–6 servings depending on appetite).