One of our new years resolutions was to do one vegetarian day per week. To see how hard it was to not eat meat one day, and also to make decent vegetarian food. It's officially the third month of the year, so I figured we've been doing it long enough, might as well share. Tonight for dinner we had Smoky Corn and Black Bean Pizza. I found the recipe on Pinterest....it combined 2 things I love - pizza and black beans....and it looked downright delicious.
So I figured, what the heck? I'll give it a shot. I normally like to make my pizza dough from scratch but since we started using more whole wheat flour, I really haven't loved any final products. So I decided to Trader Joe's whole wheat pizza dough and.....ummm, it was amazing. First step, roll out your dough to about 12 in. On a piece of foil, sprinkle 2 tbsp corn meal.
Next step, lay your dough on top of the cornmeal, coating the entire underside of the dough.
Rinse and drain one can of black beans, one can of corn and 2 roma tomatoes. (*note, this recipe would be much better when tomatoes are actual IN season). Mix together.
Now it's time to grill. Grill your pizza dough on the non-corn meal coated side for about 4-5 minutes over medium heat. Flip your crust and quickly spread on 1/3 c barbeque sauce, sprinkle with the tomato mixture and then close the lid and cook for another 4 or 5 minutes, or until the cheese is melted. And Voila! Smoky Corn and Black Bean Pizza! We affectionately named our dinner bearskin rug pizza, because I'm
apparently not that good at stretching pizza, and this is what shape it
turned out to be.
The verdict? It's good, but not great. A little bland. Next time I will add some red onion to the corn, black bean, and tomato mixture, and will top it with cilantro and avocado. But this was a REALLY quick, easy dinner. A check in the win box for that, for sure.
