Smoky Corn & Black Bean Pizza
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 380.5
- Total Fat: 10.0 g
- Cholesterol: 21.9 mg
- Sodium: 740.0 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 9.8 g
- Protein: 19.8 g
View full nutritional breakdown of Smoky Corn & Black Bean Pizza calories by ingredient
Number of Servings: 6
Ingredients
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For the pizza:
1 cup canned black bean, rinsed
1 cup fresh corn kernels (about 2 ears)
1 plum tomato, diced
2 tablespoons cornmeal
1/3 cup barbecue sauce
1 cup shredded mozzarella cheese, preferablly smoked
For the pizza crust:
1 cup water
1 tbsp oil
1 tbsp honey
2.5 cups whole wheat flour
1 tsp salt
1 tsp yeast
Directions
For the pizza:
1. Preheat grill to medium
2. Combine beans, corn and tomato in a medium bowl. Sprinkle cornmeal on a large baking sheet. Stretch dough into about a 12 inch circle and lay it on 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 bean mixture and cheese. Close the lid; grill the pizza until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.
For the crust:
1. Combine all ingredients in a large mixing bowl. Prepare this according to the yeast you're using (instant or active, but I used instant so I could just combine everything together.)
2.Knead the dough on a floured surface for a few minutes. Add small amounts of flour as you knead if it's extremely sticky, but otherwise let it be.
3. Place the kneaded ball of dough back into your mixing bowl, which you should coat with oil so it doesn't stick.
4. Cover the bowl with a tea towel or some other covering, and allow the dough to rise in a warm (not hot and not cold - but in between!) environment for 60 to 90 minutes.
5. Roll the dough out onto an oiled cookie sheet (this recipe makes enough dough for ONE large cookie sheet sized pizza!), and let rise for an additional 10 minutes.
6. The dough is now your pizza base. You can add sauce and toppings as you desire!
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEGSTER31.
1. Preheat grill to medium
2. Combine beans, corn and tomato in a medium bowl. Sprinkle cornmeal on a large baking sheet. Stretch dough into about a 12 inch circle and lay it on 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 bean mixture and cheese. Close the lid; grill the pizza until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.
For the crust:
1. Combine all ingredients in a large mixing bowl. Prepare this according to the yeast you're using (instant or active, but I used instant so I could just combine everything together.)
2.Knead the dough on a floured surface for a few minutes. Add small amounts of flour as you knead if it's extremely sticky, but otherwise let it be.
3. Place the kneaded ball of dough back into your mixing bowl, which you should coat with oil so it doesn't stick.
4. Cover the bowl with a tea towel or some other covering, and allow the dough to rise in a warm (not hot and not cold - but in between!) environment for 60 to 90 minutes.
5. Roll the dough out onto an oiled cookie sheet (this recipe makes enough dough for ONE large cookie sheet sized pizza!), and let rise for an additional 10 minutes.
6. The dough is now your pizza base. You can add sauce and toppings as you desire!
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEGSTER31.
Member Ratings For This Recipe
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MISSJESS485
