Ohhhhhhh YUM. I love pizza, my husband loves BBQ sauce – this recipe was made for us.
About 8 years ago I won a pizza stone in a golf tournament (not for being good at golf, trust me…), this is probably one of the best prizes I have ever gotten! I’ve used the stone probably about 1,304,564 times, no jokes, because a baking stone is not only for cooking pizza but for baking anything else from cookies to chicken fingers. Baking stones are kick ass because nothing sticks to them, you don’t have to grease them, food doesn’t burn on them & they only have to be rinsed with water (never submerged!) because the more you use them the better they get! ….want a baking stone yet??? (mine happens to be a Pampered Chef, a little more pricey but totally worth it!)
….ok so back to the pizza….this pizza is different from all the other pizzas that I regularly default to because the tomato sauce is replaced with BBQ sauce = awesome! This recipe is a keeper for me because it’s not only delicious but pretty cost effective to whip up. I always have all of the ingredients on hand for the dough (this dough is a winner by the way AND the recipe makes 2 full pizzas, so pop one in the freezer!) and the other “stuff” is pretty basic and healthy but keeps away from buying a whole bunch of expensive produce, especially in the winter months. Most expensive part is the cheese, but I got a block on sale last week so this entire meal, which was dinner and lunch for the next day and could easily feed a small family, cost less than $10 – woot! ya can’t go wrong with a cheap meal!
Southwestern BBQ pizza –
- 1/3 cup BBQ sauce
- 1 cup black beans, drained & rinsed
- 1 cup corn kernels
- 1 cup halved cherry tomatoes
- 1 cup mozzarella cheese
- 1/4 cup chopped cilantro (optional but super delicious!)
For the pizza dough:
- 1 1/4 cups warm (almost hot) water
- 1 Tablespoon honey
- 1 packet active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 Tablespoon extra virgin olive oil
1. For the pizza dough: Whisk together water, yeast, and honey in a small bowl then set aside for 5 minutes. Meanwhile fit a large food processor with a non-sharp S blade then pulse together flour and salt. Pour in oil and yeast mixture then process for 10 seconds, or until dough comes together in a ball (may need to scrape sides down once.)
2. Turn dough out onto a well-floured surface and knead for 3 minutes. Separate dough into two balls then place next to each other on a well-floured baking sheet. Cover tops with flour then cover baking sheet with saran wrap and place in a warm spot to rise for 40 minutes, or until dough has doubled in size. (I put mine on top of a heating pad set to medium.)
3. Preheat oven to 500 degrees. Spray a pizza pan well with nonstick spray then spread 1 ball of dough out into a large circle. Spread BBQ sauce evenly on top, then add black beans, corn, tomatoes, and cheese. Bake for 10 minutes or until cheese is golden brown. Let cool five minutes then slice. Sprinkle chopped cilantro on top before serving. Repeat with remaining dough ball, or place in a non-stick sprayed ziplock bag then into the refrigerator to be used within 2 days. Let come to room temperature for 20 minutes before using.
…thank you…http://iowagirleats.com/2012/08/01/santa-fe-summer-bbq-pizza/Read More