Wednesday, September 1, 2010

Corn and Black Bean Pizza

1 plum tomato, diced
1 C canned black beans, rinsed
1 C fresh corn kernels (apx. 2 ears)
2 tbsp. cornmeal
1 lb prepared whole-wheat pizza dough
1/3 cup barbecue sauce
1 C shredded mozzarella (preferably smoked)
Olive Oil
Preheat grill to medium.

Combine tomato, beans and corn in medium bowl. Sprinkle cornmeal into a large baking sheet. Stretch the dough into about a 12-in circle and lay it on top of the cornmeal, coating the entire underside of the dough.

Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom (apx. 4-5 min.). Spread on some olive oil lightly before turning.

Using a large spatula, flip the crust. Spread barbecue sauce on it and sprinkle the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned (4-5 minutes).

(Can also be made in the oven at 450°)

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