This is one of those recipes that I’ve had queued for awhile. I originally found it here on eatingwell.com. They’ve got quite a few healthier pizza recipes on that website which is great because we like our pizza! Pizza has actually has been sounding really good lately! As previously stated, my husband has been out of town on rotation for school, so there hasn’t been much pizza for the past few weeks. I’d be a little slow eating it all by myself!
Anyway, back to the recipe. The recipe is written for a grilled pizza. We baked the pizza when we made it since the weather was crummy, but the grill would definitely add to the flavor of the barbecue sauce! We have grilled pizza before. It’s a fun, different way to do pizza! The thing to remember is that you need to have all of your ingredients ready to go. The pizza cooks fast! If you are a meat person, chicken would probably also be great on this pizza.
For the dough, we used our normal whole wheat dough that I make in the bread machine. I realized the other day that I’ve never really blogged about the dough itself – I’ll try and remember to snap some pictures next time we make pizza and get it up here!
Smoky Corn and Black Bean Pizza – modified from eatingwell.com
1lb prepared whole wheat pizza dough
1 can (15oz) black beans, rinsed
1 plum tomato, diced
1 c. corn kernels
1/3 c. barbecue sauce
1 c. shredded mozzarella cheese
Preheat the grill to medium. Combine tomato, beans and corn in a medium bowl. Stretch the dough into a 12-inch circle on a baking sheet.
Transfer the crust directly to the grill grate. Close the lid and cook until the crust is puffed and lightly browned on the bottom, about 4-5 minutes.
Using a large spatula, flip the crust. Spread with barbecue sauce and quickly sprinkle with the tomato-bean mixture and cheese. Close the lid; grill until cheese is melted and the bottom of the crust is browned, 4-5 minutes.