I made one of my multigrain pizza crusts, this one with organic white flour, unbleached white flour, whole wheat flour, dark rye flour, sorghum flour, and corn meal.
For the sauce, we used Archer Farm raspberry salsa. Then we piled on spinach, pinto beans thawed from the freezer, and leftover turkey.
Someone ate all the black olives so that's out.
We topped with some of my home-canned corn salsa and a cup of grated cheddar cheese from the farm. We intentionally kept the cheese minimal because of girlie's ears.
It's now baking and before I serve I'm going to sprinkle with the crumbs of organic blue corn tortilla chips.
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