Tuesday, September 05, 2006

Smoky Corn & Black Bean Pizza

This recipe, from Eating Well, was very quick and simple, and very good. I didn't have any more tomatoes, but it was good even without the tomatoes. Oh and obviously I don't own a grill so I made it in the oven. I would make this again.

Also, the barbecue sauce I bought for this meal was Sweet Baby Ray's, which was recommended on SA. It is the best barbecue sauce ever. It reminds me of the sauce at McDonalds that I love, except better.

Smoky Corn & Black Bean Pizza
1 plum tomato, diced
1 cup canned black beans, rinsed
1 cup fresh corn kernels (about 2 ears)
2 tablespoons cornmeal
1 pound prepared whole-wheat pizza dough
1/3 cup barbecue sauce
1 cup shredded mozzarella, preferably smoked mozzarella

1. Preheat grill to medium.

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

3. 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, 4 to 5 minutes.

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

Yield: 6 servings

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