Ingredients:
- 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
Directions:
- Pre-heat oven to 450 degrees.
- Rinse and drain beans. Combine tomato, beans and corn in a medium bowl.
- 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.
- 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.
Yield:
6 servings
Source:
BU's Sargent Choice Nutrition Center