Mexican-ish Pizza

I made this tonight, but made a few changes. First, I didn't grill it. I bet it would be great grilled, but it was too windy to fire up the charcoal grill. I just followed the oven cooking instructions for the pizza crust. I also used frozen corn and added red onion which was great addition. I wish I had put more of it  on it, but was super filling anyway.

Hubby Rating: 10 out of 10 finger-lickins  

"You can't go wrong with barbeque sauce and cheese."

Makes hubby feel like this:

Smoky Corn & Black Bean Pizza
6 servings
Active Time: 30 minutes
Total Time: 30 minutes

• 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

Preparation

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.

Nutrition

Per serving: 316 calories; 6 g fat (3 g sat, 0 g mono); 13 mg cholesterol; 48 g carbohydrates; 3 g added sugars; 14 g protein; 4 g fiber; 530 mg sodium; 94 mg potassium.