Smoky Corn and Black Bean Pizza

Smoky Corn and Black Bean Pizza 


  • 1 large tomato, diced
  • 1 cup BPA-free, low sodium, canned black beans
  • 1 cup fresh or frozen (defrosted) corn kernels
  • 2 tablespoons cornmeal
  • 1 prepared whole-wheat pizza dough
  • 1/3 cup barbeque sauce
  • 1 cup shredded part-skim mozzarella cheese


  1. Pre-heat oven to 450 degrees.
  2. Rinse and drain beans. Combine tomato, beans and corn in a medium bowl.
  3. Stretch the dough into about a 12-inch circle on a lightly floured surface. Sprinkle cornmeal on pizza pan then place the dough on the pan. Bake for 8 to 10 minutes until puffed and lightly crisped on the bottom.
  4. Spread barbeque sauce, tomato mixture and cheese on pizza. Return crust to oven and bake until the edges of the crust are crispy and the cheese has melted.


6 servings


BU's Sargent Choice Nutrition Center 

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  • Nutrition Tip

    This healthy pizza recipe is easy to put together for a weeknight meal. Using store bought fresh or frozen pizza dough can save on prep time. Just roll the dough out and it is ready for your toppings. Pre-baking the crust ensures that is will stay nice and crispy once the toppings are added.

    Whole grains are an important part of any healthy diet. It is recommended that you make half of your grains whole and this pizza is a delicious way to add whole grains to your day. The whole-wheat crust is full of fiber and micronutrients such as folate.

    Smoky Corn and Black Bean Pizza nutrition facts
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