The regulars at Karen Jacobs’ Sargent Choice Test Kitchen have been crazy for pizza the last two weeks! In addition to the Tomato, Basil and Fresh Mozzarella pizza from last week, we cooked up Smoky Corn and Black Bean pizza this week. Not only is this recipe our favorite pizza but it is also our favorite Sargent Choice recipe to date!
Source: http://www.gardenguides.com/vegetables/
Although pizza is often criticized as a “bad” or “unhealthy”, when it is homemade it can serve as a deliciously well-balanced meal. A slice of hearty homemade vegetable pizza paired with a fresh salad will keep your tummy full and happy. In addition, it’s cheap, fast, simple and almost error-proof to cook. While you’re rushing home from work or class, pick up some whole-wheat pizza dough from your local bakery or health food store and experiment with new pizza combinations with ingredients at home.
Instead of using tomato sauce, try some of these ingredients with whole-wheat pizza dough.
- a drizzle of olive oil
- low fat ricotta cheese
- pesto
- barbecue sauce
- or even a thin layer of hummus for a Mediterranean twist
Source: http://www.thedailydust.co.uk/2009/07/28/missing-cheddar-cheese-lost-in-space/
Pairing your toppings can be tricky.
Here are some of our favorite combinations.
A drizzle of olive oil
- With Portobello mushrooms, red peppers, caramelized onions and artichokes
- With spinach and feta
Low fat ricotta
- With roasted apples, caramelized onions and arugula
Pesto
- With part-skim mozzarella, tomatoes and basil
Barbecue sauce
- With black beans, corn and tomatoes
Hummus
- With fired bell peppers and roasted eggplant
Breakfast pizzas are another fun thing to cook that can be enjoyed from both breakfast and dinner.
- You may like to try some of these breakfast pizza combinations.
Scrambled eggs
- With ham, low fat sharp cheddar and broccoli
I hope you enjoy these fun and healthy combinations as much as we do!
Sargent Choice Smoky Corn & Black Bean Pizza
Yields 6 servings
Ingredients
1 large tomato, diced
1 cup canned black beans, rinsed & drained
1 cup frozen corn kernels, defrosted
2 tablespoons cornmeal
1 prepared whole-wheat pizza dough
1/3 cup barbecue sauce
1 cup shredded part-skim mozzarella cheese
Directions
- Pre-heat oven to 450 F
- Combine tomato, beans and corn in 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 barbecue 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.
Tips and Serving Ideas
- If whole-wheat pizza dough is not available use a pre-prepared whole wheat pizza crust
- To complete the meal add a fresh salad with your leftover beans and chopped tomato; toss with your favorite dressing.